Mezzi Paccheri in Potato, Mushroom, Provola and Grated Cheese Cream by @maritoemoglie_incucina

45 min

4 servings

🍝

350 g

Mezzi paccheri

🥔

800 g

Potatoes

🍄

200 g

Mixed mushrooms

🧄

1 clove

Garlic

🧀

200 g

Provola

🧀

100 g

Cheese

🫒

45 ml

Olive oil

🧂

5 g

Salt

⚫

1 g

Pepper

🌿

8 g

Fresh parsley

🥛

120 ml

Milk

🍝

1

Pasta cooking water

  1. Peel
    • potatoes

    Peel and dice the potatoes into small even cubes.

  2. Boil
    • potatoes
    • salt
    • Pasta cooking water

    Boil the potatoes in salted water until fork-tender, about 15 minutes.

  3. Transfer
    • potatoes
    • milk
    • olive oil

    Transfer the cooked potatoes to the blender cup with milk, 2 tablespoons olive oil, and a pinch of salt.

  4. Blend
    • potatoes
    • milk
    • olive oil

    Blend the potato mixture until smooth and creamy.

  5. Heat
    • olive oil
    • garlic

    Heat 1 tablespoon olive oil in the frying pan and sauté the garlic until golden.

  6. Add
    • mixed mushrooms

    Add the sliced mixed mushrooms and cook until golden and their moisture has evaporated.

  7. Stir
    • potatoes
    • salt
    • Mixed mushrooms

    Stir the potato cream into the mushrooms and season with salt and black pepper.

  8. Boil
    • half paccheri pasta
    • salt
    • Pasta cooking water

    Boil the half paccheri in salted water until al dente, following the package timing.

  9. Ladle
    • half paccheri pasta
    • Pasta cooking water

    Reserve one ladle of pasta water and drain the pasta.

  10. Add
    • half paccheri pasta
    • mixed mushrooms
    • potatoes

    Add the drained pasta to the mushroom and potato sauce, then stir to coat evenly.

  11. Add
    • half paccheri pasta
    • Pasta cooking water

    Add reserved pasta water as needed and stir until the sauce is glossy.

  12. Add
    • provola cheese

    Add the cubed provola and stir until melted into the sauce.

  13. Garnish
    • grated hard cheese
    • fresh parsley

    Garnish with grated hard cheese and chopped fresh parsley before serving.

Mezzi Paccheri in Potato, Mushroom, Provola and Grated Cheese Cream by @maritoemoglie_incucina

45 min

4 servings

🍝

350 g

Mezzi paccheri

🥔

800 g

Potatoes

🍄

200 g

Mixed mushrooms

🧄

1 clove

Garlic

🧀

200 g

Provola

🧀

100 g

Cheese

🫒

45 ml

Olive oil

🧂

5 g

Salt

⚫

1 g

Pepper

🌿

8 g

Fresh parsley

🥛

120 ml

Milk

🍝

1

Pasta cooking water

Preparation Steps

  1. Step 1/13

    Peel and dice the potatoes into small even cubes.

    🥔potatoes
    🔪knife
    🪵cutting board

  2. Step 2/13

    Boil the potatoes in salted water until fork-tender, about 15 minutes.

    🥔potatoes
    🧂salt
    🍲large pot
    🧺colander

  3. Step 3/13

    Transfer the cooked potatoes to the blender cup with milk, 2 tablespoons olive oil, and a pinch of salt.

    🥔potatoes
    🥛milk
    🫒olive oil
    🧂salt
    🥄blender cup
    🥄ladle

  4. Step 4/13

    Blend the potato mixture until smooth and creamy.

    🥔potatoes
    🥛milk
    🫒olive oil
    🧂salt
    🥄blender cup

  5. Step 5/13

    Heat 1 tablespoon olive oil in the frying pan and sauté the garlic until golden.

    🫒olive oil
    🧄garlic
    🍳frying pan
    🥄wooden spoon

  6. Step 6/13

    Add the sliced mixed mushrooms and cook until golden and their moisture has evaporated.

    🍄mixed mushrooms
    🍳frying pan
    🥄wooden spoon

  7. Step 7/13

    Stir the potato cream into the mushrooms and season with salt and black pepper.

    🥔potatoes
    🧂salt
    ⚫black pepper
    🍳frying pan
    🥄wooden spoon

  8. Step 8/13

    Boil the half paccheri in salted water until al dente, following the package timing.

    🍝half paccheri pasta
    🧂salt
    🍲large pot
    🧺colander

  9. Step 9/13

    Reserve one ladle of pasta water and drain the pasta.

    🍝half paccheri pasta
    🥄ladle
    🧺colander

  10. Step 10/13

    Add the drained pasta to the mushroom and potato sauce, then stir to coat evenly.

    🍝half paccheri pasta
    🍄mixed mushrooms
    🥔potatoes
    🍳frying pan
    🥄wooden spoon

  11. Step 11/13

    Add reserved pasta water as needed and stir until the sauce is glossy.

    🍝half paccheri pasta
    🍳frying pan
    🥄ladle
    🥄wooden spoon

  12. Step 12/13

    Add the cubed provola and stir until melted into the sauce.

    🧀provola cheese
    🍳frying pan
    🥄wooden spoon

  13. Step 13/13

    Garnish with grated hard cheese and chopped fresh parsley before serving.

    🧀grated hard cheese
    🌿fresh parsley
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Herbs, Dairy

Ingredients

Mezzi paccheri, Potatoes, Mixed mushrooms, Garlic, Provola, Cheese, Olive oil, Salt, Pepper, Fresh parsley, Milk, Pasta cooking water

Notes

Potatoes (medium, peeled and cut into cubes), Mixed mushrooms (sliced), Provola (cut into cubes), Cheese (such as Grana Padano or Parmigiano, grated), Olive oil (amount not specified), Salt (to taste), Pepper (to taste), Fresh parsley (chopped, for garnish), Milk (added when blending the potatoes, amount not given), Pasta cooking water (one ladle, added when combining pasta with the sauce)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

675 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 82g, Fat: 28g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 430mg, Potassium: 850mg, Iron: 2.8mg, Sodium: 620mg

Vitamins

Vitamin C: 28mg, Vitamin B12: 0.8µg, Vitamin D: 0.5µg, Vitamin K: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large pot, frying pan, blender cup, blender, knife, cutting board, colander, wooden spoon, ladle

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal, Autumn, Winter

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Cheesy, Silky

Flavors

Savory, Earthy, Garlicky, Rich, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat thoroughly with a splash of milk or water), freezer : 30 days (Freeze in an airtight container,Texture of the potato cream and cheese may change after thawing)