Pasta with creamy potato sauce is the perfect comfort food: velvety, flavourful and incredibly simple to make.  

Discover how to turn a few authentic ingredients into a dish that everyone will love!  

Ingredients for 4 people:
320 g of short pasta (mezze maniche, rigatoni or fusilli) 
200 g of èVita Residue-Free Twister variety potatoes
1 shallot
500 ml of vegetable stock
50 g of grated Parmigiano Reggiano cheese
Extra virgin olive oil to taste
Salt and pepper to taste
Nutmeg to taste
Fresh rosemary (optional, for an aromatic touch) 
Preparation

Fry the finely chopped shallot with a drizzle of extra virgin olive oil in a saucepan. Add the potatoes cut into small cubes so they cook quicker. Pour in the hot vegetable stock a little at a time and leave it to cook for about 20 minutes until the potatoes are very soft. Once they are cooked, blend the potatoes with a hand-held blender until you get a smooth, velvety cream. Season with salt, pepper and nutmeg to enhance the flavours.  
Cook the pasta in plenty of salted water and drain it when al dente. Pour the pasta straight into the saucepan with the creamy potato sauce, mixing well so it soaks up the flavours. 
Add the Parmigiano Reggiano and, if you like, a few fresh rosemary leaves for an irresistible aroma.  Plate up the pasta and finish with a drizzle of raw oil, a sprinkling of Parmigiano and, if you want a crunchy touch, a few toasted chopped hazelnuts or some crispy pancetta. Maybe also a little diced squash in autumn or winter.