Learn to make a creamy Italian pasta with potatoes, beans, and saffron.

Pasta con crema di patate, fagioli e zafferano

Experience the rich flavors of Italian cuisine with our Pasta with Creamy Potato, Beans, and Saffron Sauce. This dish reimagines the traditional pasta and potatoes with a unique twist, offering a creamy and enveloping texture perfect for any special occasion.

The secret lies in cooking the pasta alongside potatoes and cannellini beans to achieve a natural creaminess without adding cream. Saffron infuses a golden color and intense aroma, while Parmigiano Reggiano enhances the velvety finish. Crispy fried sage leaves add a delightful crunch and fragrance.

This recipe is a perfect blend of rustic comfort and refined elegance, bringing warmth and creativity to your table.

Variations to Try

• Spaghettoni with Potatoes, Salt Cod Cream, and Saffron
• Seafood Pasta and Potatoes
• Pasta and Potatoes with Provola and Pancetta

Ingredients

• 200g pasta
• 300g potatoes
• 200g cannellini beans
• 1 sachet of saffron
• 50g Parmigiano Reggiano
• Fresh sage leaves
• Olive oil
• Salt and pepper

Instructions

1. Peel and dice the potatoes.
2. Boil the potatoes and cannellini beans in salted water until tender.
3. Blend half of the potatoes and beans into a creamy mixture.
4. Cook the pasta in the same water, adding saffron.
5. Combine the pasta with the potato and bean cream, adding Parmigiano Reggiano.
6. Fry sage leaves in olive oil until crispy.
7. Garnish the pasta with crispy sage and serve.

Total Time: 40 min

Cuisine: Italian