Sentences with phrase «using pasta water»

I particularly like the idea of sauteeing the onions and using some pasta water as an alternative to the mayo.

Great idea of using pasta water to cook / soften vegetables too.

(If you are using pasta water, you can blend everything else, and then blend again whenever the pasta is done and you get some of the pasta water.)

I usually have a sauce and then use the pasta water to marry the sauce to the pasta.

I had a recipe for pasta that used the pasta water to warm and soften the Chevre and it is brilliant and so easy.

Olive oil is a heart healthy oil but you can reduce the amount of oil further and use some pasta water in place of some of the oil if you prefer.

Added a whole flat can of salted anchovies to the avocado mixture... no olive oil... used the pasta water to thin it out a bit.

Not exact matches

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.

Vallone's pastas are made using flour and mineral water imported from Italy.

We loved it anyway, but leftovers will be reheated with their volume of water or broth, and next time I will only use half a cup of alphabet pasta.

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.

TIPS 1) Don't double this recipe 2) Don't use pasta that can nest into each other with these one pot recipes since the water can not flow as freely between pieces of pasta 3) If Beth says to add an unusual secret ingredient, DO IT

Fill up a big pot (I use my pasta pot) about 1/2 full with cool water.

Use a slotted spoon to transfer the pasta to a colander and rinse with cold water.

I usually use about 1/2 cup pasta water, but it depends on how many leafy greens you have.

The next time I make it I will use just water and regular pasta.

I cooked the brown rice using my pasta method, lots of water and then strain the rice, voila you have the perfect separate grains very efficient and anti-gluppy rice.

I just used some of the pasta cooking water.

To ensure good taste & texture, be sure to use enough water when boiling pasta and to rinse with warm water after draining.

At this point you can cook the pasta in boiling, well - salted water, hang it to dry, or freeze it for later use.

Use at least 4 quarts water to cook 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.

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.

The solution: Use plenty of water, about 5 quarts per pound of dry pasta.

This all comes together extremely quickly in the Magic Bullet after a quick blanch in boiling water (which can then be used to cook the pasta, hey - o).

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).

Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta).

Plus, by using the exact amount of water you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, giving you delectably creamy results.

Use a little of the pasta water to loosen the sauce if it seems too thick.

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

Toss pasta in sauce to coat using 1/4 cup to 1/2 cup reserved pasta water.

What a GREAT idea to use scallions and pasta water!

Of course I didn't have the pasta water saved so I used mayo.

We also love pasta with roasted asparagus and goat cheese, or with homemade marinara sauce (san marzanos simmered with onion, garlic and olive oil or butter), I throw all my leftover spinach / arugula into the pasta water at the end to use it up and give us a portion of greens.

In the latest martha stewart living magazine there is a recipe for one pot pasta where you use raw pasta, a touch of water, garlic, onion, salt, and fresh tomatoes and simmer all together for 9 - 11 minutes.

Use a hand blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half the lemon juice, and the reserved pasta water.

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!

Do not drain the hot water in the pot, as you'll use it to cook the pasta.

The use of fat free ricotta not only slimmed down the pasta, but combined with the ground walnuts created a viscous quality that was smoothed out with some pasta water.

I'd place the leftovers into a microwave / oven proof dish and either use the microwave to reheat or add a little liquid (more pasta sauce or a little water) to prevent pasta from drying out and cover and heat in oven.

In a large stock pan (I used the same pan that I cooked penne pasta) mix together cooked pasta, Campbell's Healthy Request Tomato Soup with water.

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.

some people like the sauce thin, others like it very dense... which basically means less or more sauce that goes in the pasta... The Genovese tradition is to use a small ladle of the pasta water - the one you boiled the pasta in - and use it to dilute the sauce when you mix it in the pasta.

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 pasta method of using plenty of salted water gives me perfectly cooked farro every time!

This recipe is pretty cool because it uses fresh tomatoes and cooks pasta like risotto, i.e. so that it absorbs all the tomato - y goodness rather than just being boiled in water.

Using tongs, lift the pasta straight into the sauce, adding a little pasta water if needed, add the veggies and toss to coat.

Pump up the starch: Restaurants use the same batch of water to cook pasta all night, and as the night wears on, that water gets more and more starchy.

Add 1/4 cup of the reserved pasta water to the sausage, using a spatula to loosen any delicious browned bits from the bottom of the pot.

Once the pasta is cooked, use tongs or a spider to transfer it directly from the boiling water into the sauté pan with your sauce, so the sauce can pick up some of the starchy water clinging to the noodles.