Sentences with phrase «pasta water until»

Stir in up to 1/2 cup pasta water until desired consistency is reached.

Stir to combine, slowly adding pasta water until desired sauce consistency is reached.

Slowly add pasta water until ingredients are combined and sauce is creamy.

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

Not exact matches

Lentils and barley, water and salt, split peas and pasta — pure to a fault — stir until clouded, season to taste, boil and then simmer, nothing to waste.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

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 pasta in salted boiling water according to package directions until 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.

Remove ramps and boil pasta in water until al dente.

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.

Boil the pasta in salted water (enough water to let the pasta freely move around) until al dente.

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.

Cook pasta in lightly salted boiling water until almost cooked through (just before al dente).

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.)

If the sauce seems too thick, add in the reserved pasta water one - quarter cup at a time until desired consistency is reached.

Bring the water to boil and cook, stirring constantly until the sauce is beginning to come together and coat the pasta, about 1 - 2 minutes.

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.

:) Boil just until the pasta water gets really cloudy (which means that the pasta has given off its starch), and then drain immediately and either toss it in your warm salad, or, if possible, rinse the pasta well with cold water, then toss with some salt and oil, and whatever else you like.

Remove garlic, add the remaining water, which has been heated to boiling, and the pasta, stir and cook, uncovered, until pasta is al dente.

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

Allow to simmer uncovered until the beef is tender, about 3 hours, checking, stirring, and turning every 15 - 20 minutes and adding liquid to cover braciole if needed (use very hot tap water or pasta water).

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

Cook pasta in salted boiling water 10 minutes or until almost tender.

If the pasta is done before the sauce, drain and rinse under cold water until the sauce is ready.

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

Boil pasta in salt water until al dente.2.)

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

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.

Throw pasta, water, olive oil, onion, garlic and salt, red pepper flakes and basil all together and boil like crazy until the water evaporates and the pasta is cooked al dente.

Put the pumpkin, plant - based milk, onion and sage mixture, and pasta water in a high powered blender and blend until smooth and creamy.

Add some pasta cooking water, about 1/2 cup at a time, until your desired consistency.

Cook pasta according to box directions and rinse under cold water until cool.

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.

When water comes to full boil, add salt and the pasta and cook until al dente.

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!

Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

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.

Bring salted water to a boil and cook pasta as directed, until al dente (this is important!