Directions: Cook the noodles, drain (save a few
tablespoons of the pasta water) and set aside.
Add a few
tablespoons of pasta water into the sauce, turn the heat on under the sauce again and drain the tagliatelle, then toss them in the sauce.
In order to reach your desired consistency, add a few
tablespoons of the pasta water to thin the sauce.
Drain, reserving a few
tablespoons of the pasta water, but do not rinse the pasta.
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.
When cooked, strain the tortellini from the water; reserve 1
tablespoon of pasta water.
When the pasta is ready, strain reserving 1
tablespoon of the pasta water.
Not exact matches
Bring a large pot
of water to a boil and stir in the
pasta with the
tablespoon of salt.
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.
Whisk 1
tablespoon of olive oil into the reserved
pasta cooking
water to blend well.
The trick to reheating foods without drying it out (such as
pasta with marinara sauce) is to add to a pot with a couple
of tablespoons of water over low - medium heat for a few minutes.
One trick I learned, when mixing the
pasta with the Pesto, add a
tablespoon or so
of water that you boiled the
pasta in.
While the
pasta is cooking, heat a
tablespoon of water in a wok and begin stir - frying all the veggies until tender.
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.
Add the cooked
pasta back to the pan with a small bit
of the reserved
water along with a few
tablespoons of the pesto.
In a large pot filled with
water and 1
tablespoon of sea salt, cook the rice
pasta as per instructions.
I've discovered the secret to making GF
pasta at my house is to add a
tablespoon of oil to the
water before it boils.
Add a couple
tablespoons of hot
pasta water if needed to thin things out if needed.
4 cloves
of garlic, peeled 4 small shallots, peeled 1 small bunch
of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2
tablespoons + hot
pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne
pasta fresh thyme - and thyme flowers
Brush the
pasta square with an egg wash (cracked egg beaten with 2
tablespoons of water).
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.
16 ounces (454 g) gluten - free
pasta (or
pasta of choice) 1/4 cup (40 g) plus 1
tablespoon cashews, soaked overnight and drained 1
tablespoon extra virgin olive oil 1
tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml)
water 1/4 cup (30 g) chickpea flour 2
tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
4 ounces linguine
pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2
tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2
tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot
of lightly salted
water to a boil.
When you cook
pasta, you want to add a couple
tablespoons of salt to the
water; you should be able to taste it.
I added another
tablespoon of balsamic to 1/3 reserved
pasta water along with 1
tablespoon butter.
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.
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.
PASTA 3/4 lb linguine
of choice 2
tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered
water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
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
directions In a large
pasta pot, bring 8 quarts
of water to a boil and add 3
tablespoons of salt.
Cheesy
Pasta with Broccoli and Chicken Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short pasta of your choice4 cups broccoli florets3 - 4 tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil pasta in plenty of salted water as per packet instruct
Pasta with Broccoli and Chicken Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short
pasta of your choice4 cups broccoli florets3 - 4 tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil pasta in plenty of salted water as per packet instruct
pasta of your choice4 cups broccoli florets3 - 4
tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil
pasta in plenty of salted water as per packet instruct
pasta in plenty
of salted
water as per packet instructions.
Ingredients 180 g mezze maniche kamut
pasta or other short
pasta water and whole sea salt, just enough to cook the
pasta 3
tablespoons extra virgin olive oil 1 large carrot, peeled and more or less finely chopped 2 cloves
of garlic, peeled and more or less finely chopped a pinch
of whole sea salt -LSB-...]
Ingredients: 4 cups vegetable broth 1 cup
water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5
tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces
pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Add a
tablespoon of purée per two cups
of cooked
pasta as a one - to - one butter substitute, thinning it into a sauce with
water or vegetable stock.
If the
pasta is a little dry, add some
of the reserved
water, 1
tablespoon at a time, until moistened to your preference.
1 whole chicken, about 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks
of celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs fresh rosemary 1
tablespoon fresh thyme 2 bay leaves
water salt and pepper chicken stock / broth 1 stick
of unsalted butter about 1/4 cup
of flour 1 cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2 cups
of bow - tie
pasta or cheese tortellini (uncooked) About a cup
of heavy cream Canola oil
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2
tablespoons extra virgin olive oil 2 teaspoons minced garlic 2
tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot
of boiling, salted
water, cook the
pasta according to package directions.
Pour 2/3
pasta sauce
of the bottom
of the pan with 1
tablespoon water and spread evenly across baking dish.
For the
pasta: 10 - 12oz
of short
pasta (fusilli, penne, cavatelli)-- if making this gluten free, I love the Jovial brand brown rice
pasta 1
tablespoon of sea salt (for the
pasta water)
Pasta with Kale, Red Onion and Red Pepper Flakes Serves Four 1 lb brown rice spaghetti 1 large bunch
of kale (about 1/2 lb) 1 large red onion 1
Tablespoon red pepper flakes 2 cups boiling
water...
For dinner, 3 cups
of ww
pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce
of toasted almonds and 1/2 cup
of broccoli sprouts; for lunch a 16 ounce bowl
of 15 bean soup, a slice
of Ezekiel bread, 8 ounces
of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups
of steel cut oatmeal cooked in
water with an ounce
of raisins and a
tablespoon of brown sugar.
The rule is about 1 - 2
tablespoons for a large pot
of water, stir it until it dissolves, and once boiling, add
pasta.
Cooked
pasta and rice: Freeze leftovers in an airtight container, defrost, and reheat with a few
tablespoons of water.
Add 2
tablespoons of cooking
water from the
pasta to help temper the eggs.