Sentences with phrase «used as a pasta sauce»

You can spread it on some toast or use it as a pasta sauce, you could even have it over rice (i tried an highly recommend!)

If, like my daughter, you have children sensitive to vegetables in any form, you can blend the cooked piperade into a compote consistency and use it as a pasta sauce or as a topping on toast or pizza.

You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either as a sauce on the side or make a little more and make it a little thinner and use it as pasta sauce.

This recipe from our spring vegetable correspondent is super versatile — you can use it as a pasta sauce or veggie dip — and it can be made in minutes.

I love using it as pasta sauce — combine cooked pasta with a tablespoon of pesto, add some roasted veggies and you have yourself a delicious and healthy meal.

Use as a pasta sauce in your favourite recipe or freeze in a container to use later.

Use it as a pasta sauce with black pepper and pecorino, as an addition to pancake batter, or for coating French toast.»

And I love the idea of using it as a pasta sauce — brilliant move for leftovers!

Not exact matches

These salsas lend themselves well to cooking in just about any dish that calls for a tomato product, and they can also be used to top pasta or even pureed and used as a sauce.

The peperoncinis, for example, are used in antipasto, crushed red chiles are a topping for Neapolitan pizzas, and hot red chile powder as an ingredient in some pasta sauces.

The paste is very versatile and can be used as a base for enchilada sauces or chili con carne, or as an ingredient in marinades or pasta sauces.

I really do eat it in every form at the moment — roasted stuffed with quinoa, mashed like potatoes as heavenly side dish, pureed as a creamy pasta sauce and baked as a salad filler — so it only seems right that I use it as a soup too!

I didn't add much water, just the juices from the roasting tin, as I like soups to be thick, and realised that way it could also be used as a perfect sauce for pasta too.

It tastes amazing in a rainbow bowl with grilled peppers, sun - dried tomatoes, rocket and pomegranates; or as a dip for your crackers, sweet potato wedges or crudités; used as a sauce for your pasta; spread thickly on some sueprfood bread; stirred into some brown rice with a little miso or eaten straight from the bowl with a spoon!

Used fresh in salads, roasted and skinned for antipasti (appetizers) and pasta sauces, as well as dried.

This recipe makes leftover pesto that you can use on other meats, as a sauce for zoodles or pasta, or as a nice dip for veggies.

I used 75g pasta per portion as well as a good heap of roasted cauliflower and some chard that I boiled in with the pasta and there was just the right amount of sauce.

I use them in several recipes, such as Zucchini Bread Pancakes, Sweet Bell Pepper Salad, Ground Turkey & Veggie Tortilla Casserole, Quick Vegetable Minestrone, Savory Zucchini Pancakes, Pizza Chicken (a foil packet meal I bring camping), Baked Eggplant Zucchini Spaghetti, Simple Arugula Garden Salad, Confetti Chicken Nuggets, Savory Millet Croquettes, Lemon Chicken with Summer Vegetables & Capers, Mini-Meatball Soup, Eggplant Caponata, Chicken and Rosemary Roasted Veggies, Zucchini Bread, Grilled Veggie Basket, Veggie Frittata, Spring Pasta Sauce, and Vegetable and Fish Bundles.

Every vegan home cook needs a solid cheesy sauce that they can use for everything from nachos to burgers to pasta or even as a stand - alone dip.

Since you probably already know how to use pesto (as a pasta sauce, pizza sauce, crostini spread, etc.), I thought it'd be more useful to share some of my favorite pesto variations.

I cheated a little bit — I put the chicken breasts in a crock pot with 16 oz of pasta sauce (I used Trader Joes marinara — very low points) and then followed the instructions as written.

Thus, the silhouette of a Bertolli Olive Oil bottle was used as inspiration for creating a new pasta sauce jar.

The perfect complement to gluten - free pasta, a beautiful dip for fresh vegetables, a delicious mix - in for your quinoa, or even use as a coating for your own chicken or tofu dish; this beautiful, rich and creamy pesto sauce is a recipe you undoubtedly will enjoy time and time again.

It can also be used as a dressing in salads, as a sauce in pasta dishes and pizza, and even as a dip.

Some of my favorite ways to use up leftover rotisserie chicken include (of course) this creamy tomato chicken pasta as well as my dairy free chicken pasta with creamy pesto sauce, creamy chicken and green veggie pasta, and my Thai chicken salad.

I used my favorite pasta sauce & mozzarella cheese but it is equally as good with just cheddar cheese.

ABOUT THE TRUFFLED HUMMUS: Though we're using it as a stuffing here, this is great as a bruschetta topping, addition to a pasta sauce, or, well, for using in any context that you would regular hummus.

His new cookbook shares 100 Mediterranean - inspired recipes, such as lentil skillet bread, hearts of palm calamari with cocktail sauce and lemon - caper aioli, pappardelle bolognese (using handmade pasta), and decadent dark chocolate cake with figs and hazelnuts, that take vegan cooking to a whole new level and are sophisticated enough to serve at just about any dinner party, which make me especially excited about this book.

Love the idea of using pasta sauce as a base for minestrone soup.

You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain.

Thinking outside of the box to repurpose what is in your pantry - like using soup as a base for a pizza or pasta sauce, or a marmalade as a glaze for chicken or pork.

1/2 package gluten - free rice pasta 3 medium sized zucchinis 4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper OR your favourite dairy free Margherita sauce fresh herbs for topping such as basil or fresh thyme (I used thyme)

It can be used in soups, as a pizza sauce, as a dipping sauce, and it can transform a quick week - night pasta supper into a gourmet meal in less than 25 minutes.

I've found so many uses for this vibrant orange beauty — it is perfect in baked goods, roasted in the oven, blended together with some plant based cream for a creamy pasta sauce, or as fun spaghetti sautéed lightly in olive oil.

~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans as a base for creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty

One day I realized that the sauce I use for my potato salads and pasta salads was almost the same as what I make for a homemade ranch dressing.

Pour the pasta (with the sauce on it) until small oven proof dishes such as french onion soup bowls (what I used), large ramekins, or even just a medium sized baking dish.

The chicken tikka masala turned out amazing if I do say so myself — I'll share that recipe later this week — I actually used jarred pasta sauce as the base for the tikka sauce and it turned out so good.

Mushrooms are one of the most versatile ingredients you can use; they are super quick to cook, you can use it as buns for a burger, you can cut them small and use as a filling for pot pies or omelettes, and you can slice them to use on top of pizzas, or on pasta sauces, or for pretty much everything you can think of.

Use it as a pesto over pasta, as a sauce or as a dip.

It can be used in much the same way as you would use extra virgin olive oil — in salad dressings, on vegetables, pasta, makes a beautiful mayonnaise, as a dipping sauce, with a vinaigrett or as a superior replacement for flax seed oil.

I've been wanting to try signing up for a CSA box but have been worried about not using everything in it... Hopefully I can come up with more recipes like this, I never would have thought of using kale as a pasta sauce!

As for the sauce, I used a pasta sauce instead of tomato puree since I had some sauce to use up and I appreciated the extra flavors the sauce gave.

I quickly ran out of pasta, so you can also use this sauce as a base for salad dressings, as a dip or whatever you desire!

Also, try thinning it out a bit and using it as a thick pasta sauce, lightly coating the pasta.

As another option, I also love to use shredded cabbage, or steamed vegetables as base for pasta sauce, without needing to buy anything exotiAs another option, I also love to use shredded cabbage, or steamed vegetables as base for pasta sauce, without needing to buy anything exotias base for pasta sauce, without needing to buy anything exotic.

It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

We like to serve these meatballs separately from the pasta as a second course, and prefer some type of short pasta such as penne or rigatoni to use the sauce on.

Once the sauce is made (and it won't take long), toss it with pasta, spoon it over toasted bread or use it as a dipping sauce for whatever floats your boat.