Sentences with phrase «more pasta water if»

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

(Add more pasta water if sauce seems dry.)

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

(Add more pasta water if sauce seems dry.)

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

Add more pasta water if necessary.

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

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.

Not exact matches

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

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 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)

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 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.

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

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

If I wanted things more glisten - y and coated I'd likely stir some reserved pasta water, broth, and / or cream back in with the eggs.

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

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

I like to leave the pasta in the hot water so that it plumps up more, but you can drain it if you like your pasta al dente.

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

I usually use kosher salt to salt pasta water but if you can afford it, use sea salt, as it is more nutritious.

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).

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

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

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

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.

Add more cooking water if pasta seems dry.

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

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

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

You don't want to salt the water as heavily as you would for pasta or green vegetables because the beans soak up a lot more water than the former and will get too salty if you do.

(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.

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 pestIf 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 pestif you take a bit of the cooking water from the pasta and add it to the pesto.