Sentences with phrase «of pasta sauce so»

I already rated this recipe but should have also said I could «nt find a 28oz jar of pasta sauce so I added a little of my home made sauce.

Not exact matches

So for the purposes of this example, Italians eat pasta with Tomato sauce (FOOD), thanks to the Aztecs from Mexico.

My list was long, but I was determined to spend less than $ 50 this trip, so I stood in the pasta sauce aisle comparing prices for at least fifteen minutes before moving to the dreaded cereal aisle where I had an existential crisis over the barrage of choices I face in a day.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

You know I love my pumpkin recipes... so of course, I had to make a pumpkin based pasta sauce for National Pasta Mpasta sauce for National Pasta MPasta Month.

I also suppose I could have added more sauce to my pasta at the end instead of saving so much for another meal.

This pasta casserole recipe has a lot of meat and veggies, so it isn't super carb heavy, and the creaminess of the pasta layer has a nice, smooth richness against the tomato sauce and beef.

Because there are so many different shapes of pasta and I can vary the sauces I make, it doesn't have to be repetitive.

I served it with shells so each bit of pasta was full of sauce.

This time of year is SO busy I'm grateful for delicious and easy meals like this Crock Pot Beef in Onion Wine Sauce recipe that we love over pasta

I love raisins in pasta sauce, so much in fact that since I learned of it 5 or so years ago, nearly each time I make pasta for dinner (monthly at a minimum) it includes a healthy handful of raisins.

My solution is to serve pasta with a lighter sauce now, all the flavor, just not so much of the heavy cream.

Even though I was enjoying my Pesto Pasta a lot... some part of me still wished to have ordered «Puttanesca»:) On the other hand, Vishal is not so fan of olives and he later told me he loved the sauce but pesto could have been better!

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.

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I have not found that «eat something 10 times and you'll start to like it» notion to be anything but wishful thinking (if that were true I'd adore olives, which are my # 2 most - loathed food after liver, but so many of my past friends and relatives loved olives that out of politeness I didn't pick them off the pizza or fish them out of the pasta sauce).

So, I enhanced the flavor for base Pumpkin Pasta Sauce with lots of herbs, cooked onions and garlic, lemon juice, and honey.

I only snapped a couple of basic iPhone pics when I made it, so you can't really see all the gorgeous artichoke hearts nestled among the bowtie pasta and creamy sauce, but trust me... they are in there and they are delish.

This tangy and spicy, rich and earthy, quick and easy, and so beautifully ochre, onion tomato chutney moonlights as a gravy and sauce as well, and makes for a great accompaniment for dosas, idlis, appams, rice, pasta and chips or you could eat dollops of it just as it is.

Cajun Shrimp Pasta — Although made with a cream sauce, the majority of the flavor from this dish comes from the cajun spice mix, so you can go light with the cream sauce, and heavy with the cajun spices to bulk up the flavor.

So, freshly home from our trip and with not much food in the fridge, it was time to bring out a jar of that heavenly sauce for a simple pasta meal.

Although I know of a few people who eat pasta for the sake of pasta, for us, pasta just so happens to be a vehicle for sauce.

She wasn't around when I was cooking the sauce this night so when dinner was ready I just gave it to her as is and told my little lie of how it was just a butter and nooch, 2 of many ingredients in the recipe, pasta dinner with some veggies.

So I will make the basic kale sauce for both of us, cook whole wheat pasta for me, rice pasta for him, sprinke tosted nuts on my pasta, and he'll sprinkle parmesan on his.

Yes, I grew up on red sauce only on pasta so using broth is really interesting to me, because I love pasta and love to try new ways of preparing it.

The cauliflower is so mild, it picks up the flavor of the sauce, and is a great way to enjoy a guilt free pasta dish.

Your pictures of the pesto (especially in the ice cube tray) made me so hungry for a dish of pasta with pesto sauce.

The lentils didn't cook thoroughly and the flavor of the pasta sauce overwhelmed the dish, so it was like a big bowl of thick spicy marinara sauce with tough lentils.

I quickly ran out of pasta, so you can also use this sauce as a base for salad dressings, as a dip or whatever you desire!

So instead of pasta, make «zoodles» out of zucchini and serve with tomato sauce or pesto (and drop in a few mixed veggies for still more servings!)

This is an amazing delicious pasta dish with lots of rock and roll — the twist of the pasta which locks in the sauce, and the kick from the white pepper, with a combination of juicy Portobello mushroom slices, garlic and cream marry so well.

So from the redesign of its logo to the new designs of its heart - healthy pasta sauces, in all of its moves, LiDestri Food and Beverage is focused on one thing: illustrating its know - how.

I never liked red meat and was never fond of pasta sauce, so needles to say it was the last on my list.

Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......

:) I make pasta often not only because of how fast it is: Joao and I love it and it is so versatile I can combine it with several different flavors and types of sauce.

I make a lot of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a green salad.

You'll end up with a delicious big batch of pasta sauce, and the best part is it's freezer friendly, so the leftovers can be frozen for later.

But seriously, don't be afraid of the anchovies in this recipe... they melt into the oil and add so much flavor to the light sauce on this pasta.

I love making this kind of all - purpose sauce on Sundays, and then topping a rotating cast of veggies / grains / pastas with it throughout the week for lunch, so thanks for this one, sounds great!

Okay now this food < 3 < 3 rosé pasta sauce used to be my favourite and this reminds me so much of that, but 432743982 times better!!

I like my seafood crispy, so although his recipe was delicious, I decided to look beyond Bittman's version, which gently sautés the crabs and creates a sauce for the pasta out of all their juices.

After making this the first time, I added more pasta, and I let it sit for a minute or two before serving so the pasta soaks up some of the sauce.

Assembling the lasagna — Start by putting some sauce at the bottom of an 9 × 13» pan so the past will not burn to the bottom and then layer with pasta.

Once the pasta is cooked, use tongs or a spider to transfer it directly from the boiling water into the sauté pan with your sauce, so the sauce can pick up some of the starchy water clinging to the noodles.

When it comes to baked pasta, you need a sauce with a bit of extra liquid so that the casserole doesn't dry out.

Zucchini is so versatile... last night I made cauliflower cream sauce with zucchini pasta, and now tomorrow morning I can turn the rest of the zucchini into breakfast.

I would try out one of their pasta's and make what I have on the Menu tonight; A Light Tarragon & Mint Pea sauced chicken pasta with green beans and Roasted Broccoli =) My family Hates peas, so I thought for a new introduction to Tarragon and peas, this might be a winner (I hope I'm right!)

The squash soaks up that nice flavor, and baking it in the sauce softens it even a bit more, so you lose most of the crunch that can sometimes go along with spaghetti squash and distance it from bona fide pasta.

When I saw this recipe, I had just bought a dollar bag of tomatoes, and I was excited to try out the new pasta maker I got for Christmas... so I put the chipotle tomato sauce over sun - dried tomato - cilantro linguine!

Gemelli Pasta Literally translated as «twins» this interestingly shaped pasta looks like two pieces of pasta side by side and was invented so that it could «embrace» the sPasta Literally translated as «twins» this interestingly shaped pasta looks like two pieces of pasta side by side and was invented so that it could «embrace» the spasta looks like two pieces of pasta side by side and was invented so that it could «embrace» the spasta side by side and was invented so that it could «embrace» the sauce.