013 / 75 · Cupboard Suppers

Creamy Potato and Small-Pasta Pot

4 substantial bowls of thick potato and pasta supper · Active 20 min · Total 45 min

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Potatoes and a small amount of pasta make one thick, comforting pot rather than competing for space on a plate. Some potato softens into the liquid while the rest stays in tender cubes. Peas bring little green bursts, and the cheese goes in after the heat is turned off so it melts smoothly.

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Hand-drawn bowl of creamy small pasta, potato cubes and green peas.

Two starches, one measured pot

The potato is not just a bulky addition. Its cut edges release starch into the liquid, helping a modest amount of cheese coat the pasta. Yellow all-purpose potatoes are a useful middle ground: they soften enough to mash against the pot but leave some recognizable cubes. Very waxy salad potatoes will remain firmer; a very floury potato can make the result almost completely smooth.

Keep small shapes moving

Use macaroni, ditalini or another genuinely small pasta shape so each spoonful includes both pasta and vegetables. Once pasta goes into this thickening mixture, stir down to the bottom regularly. It can catch before the surface looks dry. The reserved measured stock goes in near the end with the peas, replacing liquid taken up by the pasta and making it easier to judge the final consistency.

Finish with retained heat

Turn off the burner before adding the cheese. The hot potato and milk mixture is warm enough to melt a handful of grated cheddar, while hard boiling can make the finish oily or grainy. Serve it as a spoonable main dish, with some intact potato pieces, rather than chasing a restaurant-style smooth sauce. Small amounts left in two pasta bags are useful here only if their cooking times are similar.

Ingredients

  • 1 tablespoon neutral oil (15 ml)
  • 1 medium onion, finely chopped (150 g prepared)
  • 2 garlic cloves, minced (6 g prepared)
  • 1 lb 5 oz yellow potatoes, peeled and cut into 1/2-inch/1.5 cm cubes (600 g prepared)
  • 4 cups low-sodium vegetable stock (960 ml), divided into 3 1/2 cups/840 ml and 1/2 cup/120 ml
  • 1/2 teaspoon dried thyme (0.5 g)
  • About 1 1/2 cups small dried macaroni or ditalini (200 g)
  • 1 cup milk (240 ml)
  • 1 cup frozen peas (140 g)
  • 3/4 cup loosely packed grated cheddar (80 g)
  • 1/2 teaspoon fine salt (3 g)
  • 1/4 teaspoon ground black pepper (0.5 g)

Set out

knife and board, heavy 4-quart/4 L saucepan with lid, measuring jug, wooden spoon or heatproof spatula, box grater, food thermometer

Allergens

wheat, milk. Check labels and substitutions.

Make it

  1. Cut the onion, garlic and potatoes, and grate the cheese. Measure the stock in 2 amounts so the final 120 ml remains available for the peas.
  2. Heat oil in the saucepan over medium heat. Add onion and cook for 7 minutes until softened. Stir in garlic for 30 seconds.
  3. Add potatoes, 840 ml stock, thyme and salt. Bring to a simmer, cover loosely and cook for 8 minutes; the potatoes should be partly tender but not breaking up completely.
  4. Stir in the dry pasta and milk. Keep at a gentle uncovered simmer, stirring regularly down to the bottom. Stop this stage 3 minutes before the pasta package’s full cooking time: for a 10–12-minute pasta this means 7–9 minutes here. Avoid a hard rolling boil.
  5. Add the final 120 ml stock and the peas, then cook for the remaining 3 minutes, until pasta, peas and potato are tender. Mash 5–6 potato cubes against the side of the pot, then stir them back in to thicken the liquid.
  6. Turn off the heat and fold in cheddar and pepper until melted. Divide into 4 bowls and serve promptly, before the pasta absorbs much more liquid.

A complete bowl

The stated four portions include all the potato, pasta, peas and cheese. Extra bread is not needed to make up the advertised yield.

Ingredient labels

Check pasta and stock labels; some pasta contains egg and some stocks include additional allergens.

A useful detail

This is deliberately thicker than soup. The final measured stock and mashed potato should produce a spoonable sauce around the pieces, not a dry mass or a bowl of clear broth.

Another way

  • Use 140 g frozen sweetcorn in place of peas, adding it at the same stage.
  • For a sharper finish, replace 20 g of the cheddar with 20 g finely grated hard cheese, stirring both in off the heat.

Keep it well

Refrigerate shallow portions within 2 hours, or within 1 hour above 90°F/32°C, and keep at 40°F/4°C or below for up to 3 days. The pasta absorbs liquid during storage. Reheat each portion with about 2 tablespoons/30 ml water, stirring, until it reaches 165°F/74°C throughout.