Quick and easy Recipe

Creamy, warm and hearty meal for the colder season.

Ingredients:

• 2 Dutch cream potatoes (chopped into cubes)
• 2 cloves of garlic (keep the garlic skin)
• Onion skin or some onion
• Half shallot (keep the skin)
• Some leak leaves (usually I froze the ones I had before)
• 1 carrot (diced)
• Pasta of your choice
• Chicken stock powder, garlic salt/ salt, white pepper and black pepper

Instructions:

How to make vegetable stock:

• Medium high heat with some cooking oil in the pot and add onion skin, garlic skin, shallot skin, and some chopped carrots.
• Cook until it’s fragrant before adding water to boil whilst adding salt and pepper to taste.
• Reduce your heat to low and continue to boil the stock up to 20 minutes.

How to prepare potato pasta sauce:

• Chopped the potatoes into cubes the wash them with salt and a squeeze of fresh lemon (this takes out the starchiness)
• On medium heat with olive oil, start frying onion, garlic, shallots, then carrots to stir fry for about 5 minutes.
• Once all ingredients are slightly soft, add in the potatoes. Cook the potatoes up to 7 minutes before adding vegetable stock to the pot.
• Bring it to boil before reducing the heat to low and let the potatoes boil for the next 30 minutes. Add garlic salt, chicken stock powder and pepper to taste.
• When the potatoes are well-done, use a hand blender to blend the soup and turn it to puree texture.
• Add some pasta water to the sauce if you feel like it needs to be more liquid-ish.

Plate your pasta on your plate and add the potato puree/sauce on the pasta. For a pop of color, sprinkle some chopped parsley leaves and sprinkle some cayenne pepper!