Sentences with phrase «add more pasta water»

Add the pasta to the sauce, stirring to coat (add more pasta water if needed).

(Add more pasta water if sauce seems dry.)

You want it to be glossy; if it looks dry or clumpy, add more pasta water.

(Add more pasta water if sauce seems dry.)

Reduce heat to LOW and simmer until liquids have cooked down into a light, creamy sauce; stirring as needed (about 5 min); add more pasta water, if needed to adjust consistency.

If the sauce is too thick, add more pasta water.

If mixture appears dry, add some more pasta water (I will usually add another ladle or so of pasta water; increase the heat and mix the whole thing together for a few minutes until the water is almost evaporated).

Gradually add more pasta water as needed to create a thin sauce to coat the pasta, tossing to coat.

Add more pasta water if necessary.

Toss with tongs until pasta is coated in pesto and add more pasta water if it seems too dry.

Add more pasta water if butter sauce is too thick.

Add more pasta water to thin sauce to desired consistency.

Gradually add more pasta water as needed if the dish seems dry.

black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed.

Not exact matches

Make sure to reserve some pasta water as you will DEFINITELY need it to add to the cream sauce for chicken to make it less thick and more smooth:

Add sauce and pasta and toss (add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multipliAdd sauce and pasta and toss (add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multipliadd more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multiplied)

- pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter / olive oil if necessary, although this recipe has already been adjusted)

In the same pot, whisk together the Greek yogurt with the pasta water, starting with 1/4 cup and adding more, as needed, to reach desired thickness.

You'll want this to be the consistency of a good pasta sauce, so feel free to add more water if it seems too thick.

Add the pasta and 1/3 c of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the saucAdd the pasta and 1/3 c of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the saucadd a splash or two more of the reserved pasta water if necessary to loosen the sauce.)

Add a tablespoon or two of reserved pasta water to the mix if you like a more saucy pasta.

If you need to loosen up the sauce or make it more liquidy add some pasta water or more cream.

Salt and pepper to taste and add more starchy pasta water if you want the sauce to be thinner.

I'd place the leftovers into a microwave / oven proof dish and either use the microwave to reheat or add a little liquid (more pasta sauce or a little water) to prevent pasta from drying out and cover and heat in oven.

Add 1/2 cup more pasta water if necessry, season as necessary with salt & pepper, stir and serve.

If the pasta is dry, add more pasta cooking water.

Add 1/2 cup more pasta water, the beans and the spinach.

Stir everything over medium - low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.

Add more of the pasta water if spaghetti is too dry.

Season with salt and pepper and pour sausage mixture over pasta, add parsley and more pasta water if it seems dry.

Add more of the hot pasta water if needed to thin the pesto out - it should make a nice chunky sauce.

I also add a dash more pasta water to each, because the spaghetti will drink up the sauce as it sits.

If you see the pasta drying up a bit, add some more water.

If you would like more broth, add some of the reserved pasta water.

I added about 1 cup of the saffron / salt pasta water, since it seemed dry and I didn't want to add more heat (pepper spice).

Add more cooking water if pasta seems dry.

You can easily thin it out (such as for pasta sauces) by adding more water.

If the pasta absorbs too much liquid, you can add more water (1/2 cup at a time).

Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessaAdd the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessaadd a little more pasta water if necessary.

Add pasta; cook, stirring and adding more water as needed, until al dente, 15 — 20 minutes.

«The key is to add more salt to the water of the pasta when it's cooking, so you're not stuck adding a lot of fat later to the pasta to make it taste good,» she explains.

(Add more water if the pasta seems dry.)

If the sauce is too thick, add a little more pasta water.

Add more reserved pasta water to thin sauce if desired.

If water is absorbed before pasta is cooked, add a bit more water.

Add more of the reserved pasta water as needed to get the sauce to your desired thickness.Toss the pasta with the yogurt mixture.

If you are using it for pasta, I find when that you get more of a sauce if you take a bit of the cooking water from the pasta and add it to the pesto.