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Recipe: Sherried Potatoed Pasta

Posted Aug 17 2009 10:11pm

Sherried Potatoed Pasta

Okay, so this is a weird combination, I know. All I have to say is that you have to try it! The flavours are sooo delicious, that I absolutely promise you that you will enjoy it! Not only do I promise you that, but I had so many ideas come from eating this afterwards it’s not funny.

The sauce is extremely creamy and rich with a hint of a tang after. It’s definitely a satisfying comfort food for winter, almost taking on a cheesy macaroni dish to a scalloped potato combination.

Some of the ideas I have moving forward would be to create an simple creamy pasta dish without the potatoes, a macaroni dish and a scalloped potato dish for starters.

Vegans, this uses cream and parmesan cheese. But, you have alternatives which can easily make this into a great Vegan-satisfying dish!

Other recipes you may be interested in:


  • 2 -3


  • 6 mushrooms, sliced thin
  • 1/2 tab vegetarian “chicken style” vegetable stock
  • pinch salt
  • 1/2 tsp white pepper
  • 3 small peeled and diced potatoes
  • 0.5 red onion diced
  • 1/2 handful of fresh thyme
  • 3 pieces vegetarian bacon, sliced thin
  • 1/4 cup dry sherry
  • 1/4 cup cream
  • 1 tbs parmesan, grated
  • 2 handfuls freshly cooked pasta


  1. Bake the potatoes in the microwave on the preset.
  2. In a pan, fry your onion in a little oil.
  3. Once softened, add the salt, pepper and chicken stock, before adding your potato cubes. Mix well.
  4. Add the garlic and mushrooms and cook until the mushrooms are soft.
  5. Pour in the dry sherry and cook on high until it’s thickened. Reduce the heat.
  6. In a seperate pan, fry the bacon until it’s hard.
  7. Mix in your bacon, thyme and pasta.
  8. Pour the cream in and turn off the heat altogether.
  9. Mix through some parmesan before serving.

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