Sentences with phrase «of the pasta water if»

Add the pesto sauce to the pasta and toss well, using a little of the pasta water if needed.

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

Not exact matches

And if I'm making cacio e pepe, I need some of that starchy water — that is what makes this pasta skimmer clutch for the kitchen.

Thin sauce with some of the reserved hot pasta water if required.

TIPS 1) Don't double this recipe 2) Don't use pasta that can nest into each other with these one pot recipes since the water can not flow as freely between pieces of pasta 3) If Beth says to add an unusual secret ingredient, DO IT

(If you are using pasta water, you can blend everything else, and then blend again whenever the pasta is done and you get some of the pasta water.)

If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done.

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)

It is ok if some of the water from the pasta gets in the sauce because it will help keep the sauce nice and loose.

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.

Toss lightly to combine and coat, adding a bit of the reserved pasta water if the sauce seems too thick (I didn't need any).

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.)

The pesto should be relatively thick, but if it's too thick (not spreading out and coating the pasta) add a few tablespoons of water.

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

Add a couple tablespoons of hot pasta water if needed to thin things out if needed.

Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.

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

This makes the quickest meal ever if you prepare the tomato - basil mixture ahead of time, and boil the pasta water ahead of time.

Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta).

Use a little of the pasta water to loosen the sauce if it seems too thick.

If you think you would like to see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in olive oil or water, NOT brine) • Whole - wheat pastas, brown rice, quinoa, bulgur wheat, freekeh and dried lentils • Natural (unsalted) nuts and nut butters, seeds, raisins, unsweetened dried fruit, rice cakes • Coconut oil / olive oil • Apple Cider vinegar • Organic Tamari (soy) sauce • Plenty of your favourite herbs and spices • Brown rice syrup or organic maple syrup or local honey • Herbal teas and green tea • Wholegrain mustard

Reserve 1/4 cup (60 ml) of the pasta water to thin the sauce if needed.

Ten - minute dinner: farfalle with Italian tuna, frozen peas swished through the pasta water, minced red onion, fresh black pepper, a swirl of olive oil and, if available, a handful of chopped parsley and chive.

If desired, add some of the reserved pasta water to taste.

** If chopping asparagus instead of peeling, add them to the pasta water 2 minutes before pasta is done for medium to large stalks, or 1 minute for skinny stalks.

If the pasta is too dry then add some of the cooking water to cover the pasta evenly with the sauce.

(If pasta gets too dry, add some of the cooking water.)

Fennel Spinach Pasta While waiting for a BIG pot of salted water to boil, prep the fennel & onions, then start to carmelize them together, adding thyme, if desired.

If the tomato / garlic liquid starts to evaporate, add in about 1/4 -1 / 2 cup of your pasta water.

Remove pasta from cooking water into sauce and toss to combine, if sauce seems too thick add a ladle or two of pasta water.

Olive oil is a heart healthy oil but you can reduce the amount of oil further and use some pasta water in place of some of the oil if you prefer.

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

If it's too thick, you can thin it with 1/2 — 1 cup of the pasta cooking water.

The dip is quite thick, so if you want to toss it with pasta, I recommend mixing in a few tablespoons of water to thing out the dip.

Add the hot drained pasta and reserved pasta water (if needed) to the bowl of pumpkin puree mixture and stir to combine.

Cook Jumbo Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water if using fresh spinach.

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

Stir in the parsley, add some of the reserved pasta water if the sauce seems too dry, and serve in a large bowl.

If it seems too thick, you can add a bit of water to thin it out, but I just reserve a bit of pasta water and thin it out later.

If you are using multiple shapes, cook them in one pot of salted boiling water starting with the pasta that takes the longest and adding shapes per their recommended cook - time, with the quickest being added last.

Stir to coat the pasta, add a splash of reserved water if necessary to obtain the desired consistency.

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

(If the sauce is too thick, add a little bit of the hot pasta water to thin it out.)

I wonder if you could cook this like pasta: lots of water and then drain.

Do like senior associate web editor Rochelle Bilow and toss your pasta with a slick of spicy harissa and some pasta water, then finish it all with a glug of olive oil, some sea salt, and a bit of nutritional yeast if you have it.

If the pasta is a little dry, add some of the reserved water, 1 tablespoon at a time, until moistened to your preference.

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