Potato pasta has an extra hit of flavour thanks to some hidden ingredients, so start by creating a “soffrito” using carrot, onion and celery which will almost melt down by the time the dish is complete.

To make this, place the pot/pan on your stove at a medium heat and add 5 tablespoons of extra virgin olive oil (EVOO) along with diced onion, carrot and celery.

Mix using a wooden spoon then add some fresh rosemary and cook until it starts to soften – approx. 10 minutes.

Once ready, add the potatoes, along with 250ml vegetable stock, letting them cook for 10 minutes with the lid on.

Every now and then, stir the potatoes so they don’t stick to the pan and if they start to dry out, add more stock. Cook until they are nice and soft.

Once the potatoes are tender or soft enough, mash them down (slightly) and mix them well to combine.

Now, add your desired pasta shape and combine more vegetable stock covering the pasta – go ahead, add the UNCOOKED pasta to the pot!

Cook pasta for the time noted on the packet, stirring quite often to make sure it cooks well and evenly.

Make sure the pasta is ready (by tasting it!) and once the pasta it’s well cooked, add 2-3 generous tablespoons of pecorino romano cheese before removing from the stove and tossing to combine.

For the final touch, break a fresh buffalo mozzarella into uneven pieces and add to the pan. This should melt nicely and thicken up the mixture. Stir through quickly (but gently!).