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Miguel’s Vegan potato Arrabbiata

Boasting rich tomato, zingy chilli and garlic flavours, earthy potatoes replace gnocchi to give this classic Italian-inspired dish a twist.

By , 02 September 2019

(101 votes)

Miguel’s Vegan potato Arrabbiata
  • 30 Mins

  • Serves: 1

Nutritional Info
Each 416 serving contains
  • Energy

    992KJ

    237KCAL

    12%
  • Fat

    6.7g

    low

    10%
  • Saturates

    0.8g

    low

    4%
  • Sugars

    9.6g

    low

    11%
  • Salt

    0.92g

    low

    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100: 238kJ/57kcal.
Ingredients
  • 180g baby potatoes
  • 1 clove garlic, sliced
  • 1tsp olive oil
  • Pinch dried chilli flakes
  • 200g passata
  • Handful spinach
Method
  • Cook the potatoes in a pan of boiling water for 10 mins or until tender. Drain.

  • Pan-fry the garlic in the oil over a medium heat for a few minutes until it starts to brown, then add the chilli flakes, passata and cooked potatoes. Season generously with freshly ground black pepper and simmer for 10 mins

  • Add the spinach and simmer for 1 min until wilted, then squash each potato slightly with the back of a fork. Remove from the heat and serve