Sentences with phrase «texture of the pasta»

If I know that I am going to serve all the salad warm, I cook the noodles slightly longer (~ 2 - 3 minutes) until they are a softer similar to the texture of pasta noodles.

For those of you new to kelp noodles, the texture is a little unusual — they are crunchy, rather than soft and squishy like traditional noodles — but, if you're not expecting the traditional texture of pasta, they're a great noodle alternative!

I found the texture of this pasta to be really nice with a bit of a bite and not too soft like some wheat free pastas I've tried.

For this cookout, you brought this white bean picnic salad bowl, filled with great northern beans that are so creamy and mild that it's vaguely the texture of pasta, only filling and toothsome.

It's the culinary term for making long, thin strips of vegetables, similar to the shape and texture of pasta noodles.

Not exact matches

Hi Esther, I have tried chick pea pasta before but I prefer the texture of brown rice pasta.

Last week, I made a recipe with quinoa pasta and since I loved the texture of it, I am now totally addicted to this pasta.

One pot pasta dishes have a kind of heavy texture compared to when you cook the pasta separate and this dish was no different but the ease of the recipe was worth it and it was totally delicious and filling.

I actually don't eat much pasta because I've never liked the texture much (though I could eat a bowl of tomato sauce!)

I prefer the texture of regular pasta to brown rice pasta or other gluten free pasta and I find that the gluten - free stuff does not reheat as well as regular pasta.

The crunchy texture of the pecans matches perfectly with the delicate flavor of the Brussels spouts and the proscuitto's subtle saltiness, making this the ideal pasta course for an autumn dinner party.

Caprese Pasta Salad combines the yummy ingredients of a traditional Caprese Salad with pasta to create a more texture - rich and kid - friendly Pasta Salad combines the yummy ingredients of a traditional Caprese Salad with pasta to create a more texture - rich and kid - friendly pasta to create a more texture - rich and kid - friendly dish.

I fried them and they came out nice but more dim sum - like, not the same «leather - y» texture that I expected that would make them seem distinctly a pasta / dumpling kind of dough wrapper instead of a samosa - like crunchy bready wrapper.

As the newest addition to Modern Tableâ $ ™ s pasta lineup, new Spirals deliver 21g of complete protein and incredible pasta texture accomplished through a blend of lentils, rice and peas.

Juts making sure to keep texture little chunky and not pureed works beautifully for ragu or bolognese kind of pasta sauces.

Tossed with chewy pasta, they provide a great texture contrast and a healthy dose of protein and fiber.

I've had a bit of a fresh ricotta obsession lately, so adding a dollop to the cooked pasta added a creamy texture but with 5 times the calcium, so that was a no brainer.

I realize that shredded cabbage does not have the same taste or texture of spaghetti, and it certainly won't fool anyone into thinking that they're eating real pasta, but that's not really the point of this quick recipe.

They're made from a combination of nuts, oats and vegetables and have a pretty darn authentic taste and texture, wonderful served in the traditional way with pasta and marinara sauce.

I love orzo because it is different than your standard pasta, the shape is more like rice which makes it perfect for tossing with other ingredients but it still has the texture and taste of pasta.

Although I do enjoy cooking with it and eating it, I do not agree with some folks who state it has the texture of real spaghetti, and obviously, those folks mustn't eat a lot of well cooked pasta dishes.

This dish may have broken my attachment to pasta as a comfort food — all of the flavor and texture I love, but far more nutritious.

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!

I prefer the texture and flavour of whole wheat pasta over white.

And no hate on the brown rice pasta — sure, there's a time and place where only the real deal will do, but I'm continually impressed with the texture and flavor of the br varieties out there.

A delicious gluten - free PASTA made from rice, corn and buckwheat with the traditional high quality, texture and consistency of the typical Italian (wheat) Pasta but more digestPASTA made from rice, corn and buckwheat with the traditional high quality, texture and consistency of the typical Italian (wheat) Pasta but more digestPasta but more digestible.

The trick here was to bring in the right amount of acid and texture to balance out the ultra-creamy fruit with the pasta.

I love the crispness of veggies in my pasta salad, so I added some red bell pepper and asparagus to give it some texture.

While the chicken is cooking, in a large pot of salted water, boil the pasta to an al dente texture according to the directions on the package.

I love the texture and taste of this amazing pasta.

This Recipe is sponsored by RisoGallo Gluten Free Spaghetti A delicious gluten - free PASTA made from rice, corn and buckwheat with the traditional high quality, texture and consistency of the typical Italian (wheat) Pasta but more digestPASTA made from rice, corn and buckwheat with the traditional high quality, texture and consistency of the typical Italian (wheat) Pasta but more digestPasta but more digestible.

In this pesto sauce I used almonds instead of pine nuts as I usually would since I wanted to re-create the flavors of Puglia, and then topped the pasta with some additional chopped toasted almonds for both texture and flavor.

The whole wheat variety of this Japanese import is available in natural food stores and has a smoother texture and milder flavor than domestic whole wheat pastas.

This pasta gets another layer of flavor and texture with the addition of fresh garlic, sun dried tomatoes and wilted spinach.

As a side note, I'm a fan of the taste, texture, and nutritional profile of Food For Life Baking Company's Ezekial 4:9 cereals, and was curious about their pasta (s).

ConAgra Mills and J.M. Swank offer consumers whole - grain pastas featuring Ultragrain, a whole - wheat flour that combines the nutrition of whole wheat with the appearance, taste and texture of white flour.

Nonetheless, to coat the pasta to my liking I still make sure to keep some richness in there and in this vegan spinach pesto recipe that richness comes from raw cashews, which make for a very buttery texture, and a splash of nondairy milk (which also helps for blending all of that spinach down).

This Italian pasta salad is packed with the fabulous colors and textures of Italy.

The thick and hearty texture of the sweet potato is amazing for blending into an incredibly smooth base that can be topped with these savory herbs, which add a deep Italian - herb flavor reminiscent of your favorite cream pastas — without all the heavy dairy products.

Ironically I'm not a huge pasta person, but perhaps it's because of the interesting name, the grainy texture, or because it pairs seamlessly with...

It has the most authentic, delicious Italian taste and texture, with sauce that clings to every bite of pasta thanks to a few easy tricks (which can be utilized in other pasta recipes, too).

The pleasantly nutty flavor and creamy texture of this tan - colored legume makes them a favorite addition to salads, soups, and stews and tossed with couscous and pasta.

Made with just three simple non-GMO ingredients — fully cooked al dente pasta, a dash of extra virgin olive oil and a pinch of sea salt — officials say Barilla Ready Pasta «allows people to enjoy the al dente texture they've come to expect from Barilla in just 60 seconds, without sacrificing taste.&rpasta, a dash of extra virgin olive oil and a pinch of sea salt — officials say Barilla Ready Pasta «allows people to enjoy the al dente texture they've come to expect from Barilla in just 60 seconds, without sacrificing taste.&rPasta «allows people to enjoy the al dente texture they've come to expect from Barilla in just 60 seconds, without sacrificing taste.»

I have been put - off by the texture of rice pasta which has led to me to be suspicious of anything that is not durum or semolina flour.

It has the texture of all dente pasta with a slightly sweet flavor.

Red Star's large flakes are the right size and texture for sprinkling over things like kale chips, roasted vegetables, even bowls of pasta.

The genius of this pasta recipe is in the contrast of the textures and flavors.

With a hearty texture and a neutral taste, these gluten - free pastas help you fill up fast and soaks up a variety of sauces and flavors.

I do like this pasta, but I just can't seem to get used to the texture of gluten - free pasta alternatives.

The texture of butternut squash is one that will keep well even when refrigerated, making this the perfect meal prep pasta.