Craving something cozy and budget-friendly? This Serbian Potato Pasta is comfort food at its finest, soft pasta tossed with creamy mashed potatoes, golden caramelized onions, and smoky paprika. It’s rustic, hearty, and packed with flavor in every bite. Made with simple ingredients yet rich in tradition, this Balkan favorite is the kind of dish you’ll want to make again and again.
If you’re craving something simple, filling, and steeped in Serbian tradition, this dish is for you. Serbian Potato Pasta, or nasuvo sa krompirom, is a rustic staple from Vojvodina, the northern region of Serbia, where culinary influences from Hungary and the former Austro-Hungarian Empire run deep. While it may resemble Hungary’s Gránátos Kocka, a dish made with pasta, potatoes, and paprika, this Serbian version has a distinct identity rooted in home cooking. It takes a few basic ingredients and transforms them into something hearty and comforting, thanks to the finishing touch of sweet caramelized onions.
What makes this dish truly stand out is its humble elegance. Made with just boiled potatoes, tender pasta, paprika, and golden onions, this Vojvodina-style potato pasta captures the essence of Balkan resourcefulness: turning pantry staples into deeply satisfying food. The mashed potatoes act like a sauce, clinging to the pasta and binding everything together, while the onions and paprika bring warmth and depth.
If you’re drawn to humble Balkan comfort food, Serbian Potato Salad is another classic worth trying.
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Why You’ll Love This Recipe
- Comfort Food at Its Best: This dish combines creamy mashed potatoes, tender pasta, and sweet caramelized onions to provide pure comfort with every bite. It’s the kind of warming, nostalgic meal that reminds you of home, much like a bowl of Kačamak (Serbian polenta), where simple ingredients yield deeply satisfying results.
- Simple Pantry Ingredients: Made from basic, budget-friendly staples like potatoes, pasta, onions, and paprika, no fancy ingredients required! If you enjoy meals made from pantry ingredients, you might also like my Kuvani Griz (Serbian Semolina Porridge) or Balkan rice pudding (Sutlijaš), both creamy and comforting breakfast favorites from the Balkan kitchen.
- Perfect for Leftovers or Batch Cooking: This dish holds up well and reheats beautifully, making it ideal for meal prep or enjoying over several days. Just add a splash of olive oil or water when reheating to restore its creamy texture.
- Naturally Vegetarian: It’s a satisfying meatless main or hearty side dish, perfect for vegetarians or anyone craving a filling plant-based meal. You won’t miss the meat, this dish is all about big flavor from simple ingredients. Similar to djuvec rice or green peas soup, it highlights how Balkan cuisine can transform simple vegetables into comfort food staples.
Ingredients
- Potatoes: I use Yukon Gold (yellow potatoes) because of their creamy texture and natural sweetness. They mash easily while still holding small chunks, which gives the dish that rustic feel.
- Pasta: Short pasta like elbow macaroni, shells, or small tubes works best. They mix well with the mashed potatoes and retain the flavor without becoming lost in the dish.
See recipe card for quantities.
Substitutions and Variations
- Try Different Pasta Shapes: While elbow macaroni or small tubes are traditional, egg noodles or ribbon pasta can enhance the texture and absorb the mashed potatoes beautifully. Homemade pasta adds a truly rustic feel, while dishes like my Cajun salmon pasta or Cajun chicken orzo demonstrate how different pasta shapes can transform a simple meal into something extra special.
- Use Smoked Paprika or Add Chili Flakes: Replace standard paprika with smoked paprika for extra depth, or sprinkle in a pinch of chili flakes for a touch of heat. These small adjustments can add a new dimension to the flavor while staying true to tradition.
- Add Protein for a Hearty Meal: Crispy pancetta, bacon, or smoked sausage pair perfectly with the creamy potatoes and sweet onions, transforming this into a satisfying, protein-rich main dish. It’s a popular twist in many Vojvodinian households.
- Bake It with Cheese or Breadcrumbs: For a gratin-style variation, transfer the cooked pasta to a baking dish, top it with breadcrumbs and cheese, and bake until golden. This creates a crispy top that contrasts beautifully with the soft interior. This approach is similar to how I finish Proja (Serbian Cornbread with Feta) with a golden, rustic crust.
- Pair it with Balkan-Inspired Drinks or Desserts: For a complete Balkan-style meal, finish with a cozy glass of my apple kompot, a sweet stewed fruit drink that perfectly complements the dish. Alternatively, enjoy a slice of my apricot swiss roll, a light and airy cake filled with apricot jam for a sweet, nostalgic ending.
How to Make Serbian Potato Pasta
Step 1: Cook the pasta according to the package instructions until al dente. Drain well, then drizzle with a bit of light olive oil and toss gently to coat. Set aside.
Step 2: Peel and dice the potatoes into small chunks. Boil until fork-tender but not falling apart, then drain well (image 1). Return the potatoes to the pot and mash with a fork, leaving some small chunks for texture. Add salt (image 2) and butter (image 3), then gently mix with a spatula until everything is well combined (image 4).
Step 3: Caramelize the onions low and slow. Dice the onions and add them to a large pot with a drizzle of light olive oil (image 5). Cook over medium-high heat for about 5 minutes, then reduce the heat to medium. Stir frequently with a silicone spatula until the onions are soft, golden, and caramelized, this takes around 20 minutes (image 6). Remove from heat, then stir in the paprika and smoked paprika, if using (image 7). To assemble the dish, add the mashed potatoes and cooked pasta to the pot. Stir gently until the pasta is evenly coated (image 8).
Step 4: Serve in individual portions and garnish, if desired, with red pepper flakes for a touch of heat, or fresh parsley or herbs for added color and freshness.
Pro Tip
This dish is soft, creamy, and rich, so it’s traditionally paired with something acidic on the side. Try serving it with Serbian-style pickles, fermented green tomatoes, or a few slices of sour cabbage for balance and contrast. It’s a small touch that makes a big difference.
Expert Tips and Tricks
- Caramelize the Onions Slowly for Full Flavor: Low and slow is the secret. Take your time cooking the onions to achieve a deep, golden color and sweetness. Rushing this step means missing out on a key layer of flavor in this traditional Vojvodina comfort food.
- Mash Potatoes While Hot for Smooth Texture: Mash the potatoes while they’re still hot, right after draining them. This helps the paprika and salt blend evenly. For a rustic, homemade feel, leave a few small chunks for added texture and heartiness. Love Balkan-style mashed potatoes? Try my cottage cheese mashed potatoes or the classic creamy mashed potatoes. Each brings a delicious twist to this comforting staple.
- Salt the Pasta Water Generously: Don’t skip this step. Well-salted pasta water enhances the dish’s overall taste and prevents it from tasting flat, especially since the ingredients are so simple.
- Save Your Pasta Water: This step is optional, but especially helpful if you’re skipping butter. Before draining the pasta, reserve a small ladle of the starchy cooking water. Stirring it into the potatoes helps bind everything together and adds creaminess without adding extra fat. Pasta water is an excellent option if you want to keep the dish vegan or lighten it.
- Serve with a Light Balkan Salad: This hearty dish needs a side of Serbian shopska salad, cabbage and carrot salad, or radish green salad to add freshness and balance the rich flavors.
Recipe FAQs
In Serbian, “nasuvo sa krompirom” roughly translates to “dry pasta with potatoes.” It’s a dish made without a sauce, but it becomes creamy thanks to mashed potatoes and a little bit of oil.
They’re very similar! Both dishes use pasta, mashed potatoes, onions, and paprika, but the Serbian version often uses different pasta shapes and preparation methods that reflect regional preferences.
Yes, ensure the pasta is egg-free and use olive oil instead of animal fat or butter. The dish is already naturally plant-based, making it easy to adapt to a vegan diet.
Yes, use your favorite gluten-free pasta. Everything else in the recipe (potatoes, onions, paprika, and oil) is naturally gluten-free, so it’s an easy swap without altering the dish’s character. I highly recommend the Ancient Harvest brand; it tastes just like regular pasta.
Store leftovers in the fridge for up to three days. Reheat gently in a pan or microwave. Start without adding anything, then drizzle in a bit of oil if it feels too dry. This helps bring back the creamy texture without making it greasy.
Other Budget-Friendly Balkan Comfort Meals
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Recipe
Serbian Potato Pasta (Nasuvo sa Krompirom)
Equipment
- Large pots
- strainer
- Fork
- spatula
Ingredients
- 8 oz elbow pasta (or pasta of choice)
- 1 teaspoon coarse sea salt
- 2 large potatoes
- ½ teaspoon salt (more per taste)
- 1 large onion (585 g or 1.3 lb)
- 1 ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- 3 tablespoon light olive oil
- 2 tablespoon salted butter
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until it reaches the desired al dente texture. Drain well, drizzle with a little light olive oil, and gently toss to coat. Set aside.
- Boil and Mash the Potatoes: Peel and chop the potatoes into small chunks. Boil until fork-tender but not falling apart, then drain well. Return the potatoes to the pot and mash them with a fork, leaving some small pieces for texture. Add salt and butter, and gently mix with a spatula until well combined.
- Caramelize the Onions and Assemble: Dice the onions and add them to a large pot with a drizzle of light olive oil. Cook over medium-high heat for 5 minutes, then lower the heat to medium. Stir frequently with a silicone spatula until the onions are soft, golden, and caramelized, about 20 minutes. Remove from heat and stir in the paprika and smoked paprika, if using. Add the mashed potatoes and cooked pasta to the pot, then gently stir until everything is evenly coated.
- Serve and Garnish: Serve in individual portions. Garnish with red pepper flakes for a hint of heat or fresh parsley or herbs for added color and flavor, if desired.
Notes
- Don’t Skip the Salted Water: Be sure to generously salt the pasta water. It’s your only chance to season the pasta itself, making a significant difference in overall flavor.
- Texture Tip: Don’t over-mash the potatoes. Leaving a few chunks gives the dish a more rustic, homemade feel, which is how the dish is traditionally served in Serbian homes.
- Onion Depth Matters: Caramelize the onions slowly over medium heat until they are deeply golden. They’re not just a topping; they add sweetness and depth to the entire dish.
- Pasta Choice: Use short pasta, such as elbow macaroni or shells, so the mashed potatoes cling to every bite. Avoid long noodles, as they don’t hold the mixture well.
- Traditional Pairing: This dish is often served with something acidic to balance the richness. Try Serbian-style pickles, fermented cabbage, or slices of green tomatoes.
- Great for Leftovers: Store in the fridge for up to 3 days. Reheat gently and add a splash of olive oil if needed to restore the creamy texture.
Nataša
I grew up eating versions of this dish in Vojvodina, and it’s one of those simple meals that stayed with me. This recipe is my take on the traditional dish, just like my family makes it, with mashed potatoes, caramelized onions, and a hint of paprika. I always add a bit of salted butter at the end to bring everything together. It’s humble, cozy, and full of comfort. (I am the author of this recipe.)