Authentic Creamy Pastina
Authentic Creamy Pastina is the ultimate Italian comfort food, with delicate pasta stars in a rich, savory broth that creates a silky, melt-in-your-mouth texture. Topped with Parmesan and a drizzle of olive oil, this dish is a warm, satisfying and perfect when you need a little comfort.
Creamy pastina is comfort food at its finest—silky, rich, and full of delicate flavors. With each spoonful you get a perfect balance of velvety pasta, savory Parmesan, and the sweetness of homemade vegetable broth, no processed stuff here! Pastina is what Italians often call “Italian penicillin”, it’s been a go-to remedy for generations, made by nonnas who know how to soothe us with simple and wholesome food. It’s nourishing, easy to make and exactly what you want on a chilly night or when you need some comfort. Perfect for kids, adults, and everyone in between.
What is Pastina?
Pastina, pronounced paˈsti.na, is basically the diminutive of pasta and means “little pasta”. This type of pasta can be in the shape of stars, dots, or other small forms. Because of its size it cooks quickly and is used in soups or creamy dishes and can take on a risotto-like consistency when cooked in broth like in this recipe.
Italian Comfort Food : The Dietitian’s Take
This dish is not only comforting but good for you, thanks to its wholesome, unprocessed ingredients. The homemade vegetable broth is a source of nutrients, and you are actually consuming the vegetables used as they are pureed and added back. Olive oil provides heart-healthy monounsaturated fats, while Parmesan cheese adds a dose of calcium and protein. In addition, while you may think this dish is only a source of carbs, it actually provides 12 grams of protein per serving, let’s not forget that pasta also provides some protein. And unlike processed convenience foods, this recipe relies on simple, whole ingredients that nourish your body without additives or preservatives.
Authentic Creamy Pastina Ingredients
- Pastina (tiny pasta stars or other small pasta): Look for small size pasta, if you do not have any, use spaghetti and break it in small pieces
- Parmesan Cheese: Opt for authentic Parmigiano-Reggiano for its nutty, savory flavor and excellent melting quality.
- Olive Oil: Choose extra virgin olive oil with a fruity, peppery flavor to enhance the dish.
- Carrot: Pick a vibrant, firm carrot.
- Onion: Use a fresh, medium-sized red onion.
- Celery: Select crisp, bright-green celery stalks.
- Potato: Go for a starchy potato like Yukon Gold for a creamy purée that adds body to the dish.
- Salt: Use kosher or sea salt.
- Tomato Paste: Pick a thick, concentrated tomato paste with no added sugars.
How to make Pastina
- Prepare the Broth: In a pot, bring 3 cups of water to a boil. Add the sliced carrot, onion, celery, potato, a pinch of salt and a teaspoon of tomato paste. Let it simmer for about 20 minutes to create a vegetable broth.
- Strain the Broth: Once the broth has simmered, strain out the vegetables and set the broth aside. Purée the cooked vegetables and set them aside as well.
- Cook the Pastina: In the same pot, add about 2 cups of the vegetable broth, and the pastina, bringing it to a simmer. Cook for about 5 to 8 minutes, or until the pasta is tender and has absorbed the broth, creating a creamy, risotto-like consistency. Stir occasionally to prevent the pasta from sticking.
- Finish the Dish: Once the pastina is cooked, turn off the heat. Stir in the puréed vegetables.
- Serve: Spoon the creamy pastina onto plates. Sprinkle with grated Parmesan cheese, a pinch of salt, and a drizzle of olive oil. Enjoy warm!
What to serve with Pastina
Pastina is typically enjoyed as is on it’s own, but if you want a complete meal here are my suggestions: Pair it with a fresh salad such as this Arugula-Parmesan Salad, or the 5-Ingredient Mediterranean Salad or this heartier Lentil and Greens Salad with Feta and Pear. You can also accompany it with a dish that has sauce and spoon it over the Pastina my favorites are the Baked Spiced Greek Meatballs in Tomato Sauce or Chicken Cooked in Tomato
More Soup Recipes
Storage
- Pastina can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add pastina in a small saucepan, add a bit of water and heat on low heat, mixing until heated through. You can also reheat in the microwave with a pit of water.
Want More Mediterranean Diet Guidance? Get my top-rated book!
Get it here >> The Mediterranean Diet Cookbook for Beginners
Authentic Creamy Pastina
Ingredients
For the Vegetable Broth
- 3 cups (700 ml) water
- 1/4 medium carrot
- 1/4 medium onion
- 1/2 medium celery stick
- 1/2 medium potato
- A pinch kosher salt
- 1 tsp (5 g) tomato paste
For the pasta
- 1 cup (160 g) pastina (tiny pasta stars or other shape)
- 1 tbsp grated Parmesan cheese
- 1 teaspoon extra virgin olive oil
Instructions
- In a pot, bring 3 cups (700 ml) of water to a boil. While the water heats up, slice the carrot, onion, celery, and potato into large pieces. Add the vegetables, a pinch of salt and the tomato paste to the water and let it simmer for about 20 minutes to create a vegetable broth.
- Once the broth has simmered, strain out the vegetables and add 2 cups of broth back into the pot. Save the rest of the broth. Purée the cooked vegetables and set them aside as well.
- In the same pot, add the pastina to the vegetable broth, bringing it to a simmer. Cook for about 5 to 8 minutes, or until the pasta is tender and has absorbed the broth, creating a creamy, risotto-like consistency. Add additional broth of hot water if needed. Stir occasionally to prevent the pasta from sticking.
- Once the pastina is cooked, turn off the heat. Stir in the puréed vegetables.
- Spoon the creamy pastina onto plates. Sprinkle with grated Parmesan cheese, a pinch of salt, and a drizzle of olive oil.
