Penne with potatoes

Ingredients for 3 servings:

• 3 medium-sized potatoes, waxy, peeled
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 100 g dried tomatoes in oil, good quality
• 100 g pine nuts or pumpkin seeds
• 1 bunch of parsley
• Chili flakes or cayenne pepper
• salt and pepper
• 400 g pasta, e.g. penne
• some olive oil
• Parmesan, sliced
• some water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

lightning-fast, delicious vegetarian pasta variant

Roast the pine seeds or pumpkin seeds in a pan without oil until golden brown and set aside. Grate the potatoes on a medium grater, finely dice the onions, and crush the diced garlic with a little salt into a paste. Mix everything together. Sauté the potato, onion, and garlic mixture in a little olive oil until translucent (it should take on little or no color), then stir in the drained and diced sun-dried tomatoes, the toasted seeds, and a small pinch of chili flakes (or some cayenne pepper). Add a little water, cover, and simmer until tender. Meanwhile, cook the pasta according to the package instructions. When the potatoes are tender (approx. 10 minutes, depending on the size of the pan), stir in the chopped parsley, season with salt and pepper, and stir into the pasta. Serve with shaved Parmesan cheese.