Sentences with phrase «of pasta water until»

If the mixture is a little dry, add desired amount of pasta water until it's the consistency you'd like.

Not exact matches

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

Cook the pasta until it is almost al dente (a little hard, not completely cooked) making sure there is plenty of water in the pot.

Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency.

Fold in COOKED PASTA, CHILI PEPPER FLAKES, SALT, and PEPPER; add a few splashes of WATER (if not moist enough); continue heating until warmed through (3 - 5 min)

Cook the fettuccine until just shy of al dente and drain (about 1 minute for fresh pasta), reserving a little of the pasta cooking water.

While the pasta is cooking, heat a tablespoon of water in a wok and begin stir - frying all the veggies until tender.

Cook pasta in large pot of boiling salted water until al dente; drain and return to pot.

Bring a large pot of salted water to a boil over high heat and cook pasta until al dente, just tender.

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.)

Continue to boil on high heat, stirring occasionally, until the water returns to a rolling boil (about 2 minutes), and then begins to bubble vigorously and to foam (another 5 to 7 minutes, depending upon the size & shape of the pasta).

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp.

Easy enough to soak in a bowl of hot water to «cook» them... If you want regular pasta simply cook it until it is al dente (if you take a piece of pasta out of the water and it is cooked on the outside with a little core of white in the middle when you bite off the end, it is al dente).

Though many recipes (and package directions) ask you to cook grains in a specific amount of water, I find it easiest to cook them using the «pasta method:» — boil in salted water until al dente, then drain and serve.

In a large pot of boiling water, cook the pasta according to package directions until al dente.

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.

Cook the pasta in plenty of simmering water until al dente.

Meanwhile cook pasta in a different pot of boiling water until al dente.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

While the meatballs are cooking, cook pasta in a large pot of boiling salted water until it's aldente — just tender but still firm to bite.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.

Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce.

When the pan of water is boiling, add the dried pasta and cook until al dente, according to the box instructions.

Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed.

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

Meanwhile, bring a large pot of salted water to a boil; add pasta and cook, stirring occasionally until al dente, about 9 minutes.

Cook pasta in a large pot of boiling salted water until al dente.

While the lentils are cooking, cook pasta in a large pot of boiling salted water until al dente.

Cook the pasta in the pot of boiling water until al dente, 5 to 6 minutes.

Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes.

Bring a medium pot of water to boiling, add the pasta, and cook until al dente, about 8 - 10 minutes.

Stir until pasta is well - coated with oil and no water remains in the bottom of the pot.

Meanwhile, boil a large pot of water with the teaspoon of salt and cook your pasta until al dente.

Add one to two cups of the pasta water, stir and cook on low until everything is well blended.

Meanwhile, heat a large pot of water and cook the pasta until al dente.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions.

While the sauce is simmering, cook the pasta in a large, covered pot of salted, boiling water until al dente.

Ingredients Preparation Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes.

Bring a large pot of salted water to a boil and cook pasta until al dente, following the directions on the box.

Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente.

In a stockpot of rapidly boiling water (salted generously with a large handful of sea salt or kosher salt), cook pasta until al dente.

Boil the pasta in a large pot of salted water until tender.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

Heat a large pot of boiling water, and cook pasta until al dente.

Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the Romanesco (or broccoli) to the pot.

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).

Step 4: Puree vegetables with cooked pasta in blender or food processor, using the «chop» option Step 5: Add water from the vegetables until mixture is of the desired consistency.