Sentences with phrase «reserved pasta liquid»

Add the pasta and the reserved pasta liquid to sauce in the skillet; cook until heated through (about 2 minutes), stirring constantly.

If you desire a baked version, rinse the pasta before mixing it with the reserved pasta liquid and sauce, and then put the whole vegan mac and cheese dish in the oven at 350 topped with breadcrumbs and oil until crispy.

Stir in the lemon juice, lemon zest, heavy cream, and reserved pasta liquid.

Reduce heat to medium, and simmer for 2 minutes with the reserved pasta liquid.

Not exact matches

Strain the pasta, reserving 1 cup of the cooking liquid.

Drain, reserving 1 cup of the pasta cooking liquid.

Add tomatoes with their reserved liquid, peppers, onions, Italian sausage, olive oil basil mixture, parsley, garlic salt, salt, and freshly ground pepper to the chilled pasta and stir gently.

Meanwhile, cook pasta according to package directions, reserving 1/4 cup of pasta cooking liquid before draining.

Drain pasta, reserving 1/4 cup cooking liquid.

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

Add just enough reserved pasta cooking liquid until the sauce becomes very thick and smooth to taste.

Add sausage / sauce mixture and toss over medium - low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 ladel - fuls, if mixture is dry.

Take reserved pasta cooking liquid and add slowly to pot in 1/4 cup increments, stirring to break down cheese until mixture becomes smooth and creamy.

Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes.

Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3 — 4 minutes.

Return drained pasta to the pot along with pistachio mixture and half of the reserved cooking liquid.

When pasta is ready reserve 1 cup cooking liquid then drain pasta.

Add the pasta to the skillet of sauce with the reserved cooking liquid.

When pasta is done cooking, drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

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.

Drain the pasta, reserving 1/4 cup of the cooking liquid.

Bring the large skillet of tomato sauce to a light simmer, then add the drained pasta and reserved cooking liquid.

Drain the pasta, reserving the cooking liquid, and add to the pan with the mushrooms.

Drain, reserving 1/2 cup pasta cooking liquid, and run under cold water to stop the cooking.

Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved 1/2 cup pasta cooking liquid and mix to combine.

Drain pasta, reserving 1 cup of cooking liquid.

Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute.

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.

Add the reserved pasta cooking liquid, mustard, paprika, raisins and pistachios.

Drain, reserving 1 1/2 cups pasta cooking liquid.

Add pasta and 1/4 cup reserved pasta cooking liquid to sauce.

Drain, reserving 1 cup pasta cooking liquid.

Drain pasta, reserving 1 1/2 cups pasta cooking liquid.

Drain pasta reserving about 1/4 cup of cooking liquid.

Cook pasta until al dente, drain, reserving 1 1/2 cups cooking liquid, then... 1 Toss pasta and butter in a large skillet over medium heat.

Meanwhile, draining the cooked pasta, reserving a little extra cooking liquid.

Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Cook orecchiette; drain, reserving 3/4 cup pasta cooking liquid.

Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid.

Add the pasta to the boiling water and cook until al dente; drain, reserving 1/2 cup of the cooking liquid.

Drain pasta, reserving 1 cup cooking liquid.

4 Before draining the spaghetti, scoop out a little pasta - cooking liquid and reserve, then toss the drained pasta into the bowl of tuna, scallions, etc., and mix together really well, adding a spoonful or so of pasta - cooking water to bring some starchy creaminess to the sauce.

4 When the pasta is ready, drain it with the beans (reserving 1/2 cup of the liquid), then return the pasta and beans to the pot along with the onion, sour cream or crème fraîche, thyme (if using), salt, pepper, and the reserved water.