Start by washing and peeling the potatoes. Cut them into small cubes to ensure they cook evenly. Next, chop the broccoli into small florets, dice the leek, and mince the garlic. Set everything aside.
In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Once cooked, drain and set aside.
In the same pot, add fresh water and bring it to a boil again. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water before draining the pasta.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced leek, cooking until they become fragrant and translucent, about 3-4 minutes. Next, stir in the broccoli and green peas, cooking for an additional 5 minutes or until the broccoli is bright green and tender.
Add the cooked potatoes and drained pasta to the skillet with the sautéed vegetables. Stir in the tomato paste, nutritional yeast, and dried rosemary. Gradually add hot water to create a light sauce, adjusting the amount to your desired consistency. Season with salt and black pepper to taste.
Once everything is well combined and heated through, remove from heat. Serve the Italian Potato Pasta warm, garnished with additional nutritional yeast or fresh herbs if desired. Enjoy this comforting dish with a side salad or crusty bread.
