Sentences with phrase «water as a pasta sauce»

So glad you like the dip!!!! It's great on everything from raw veggies to thinned out w / a little water as a pasta sauce... like in that lasgana you just made!

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.

The company's product portfolio ranges from frozen vegetables and seafood, prepared sauces and creams, pastas, baked goods and deli meats to dairy products, canned items, cookies and pastries, olive oil, mineral water, wine and beer, as well as disposable items such as pizza boxes and plastic film wrap.

Make sure to reserve some pasta water as you will DEFINITELY need it to add to the cream sauce for chicken to make it less thick and more smooth:

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.

Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised greens.

Add the reserved pasta water as needed to thin the sauce.

Add the reserved pasta water 1 tablespoon at a time, as needed, to thin the sauce.

As the starch cooks off into the pasta water, it creates a creamy sauce to coat your vegetables and meat.

As someone who has thrown out her pasta water only to discover that she needs it for the sauce a few minutes later (as is the case with today's recipe), this is a feature I absolutely appreciatAs someone who has thrown out her pasta water only to discover that she needs it for the sauce a few minutes later (as is the case with today's recipe), this is a feature I absolutely appreciatas is the case with today's recipe), this is a feature I absolutely appreciate.

And as for the thick, velvety, iconic sauce, it's made up of egg yolks, olive oil, Parmesan and rendered guanciale, which are stirred together before being tossed with noodles and some pasta water.

Stuff as many as is possible into pasta sauce jar, top up with water.

Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to cook the pasta and toss over low heat until evenly combined, adding reserved pasta water as / if needed to reach desired consistancy.

Toss the pasta with the sauce, and thin it out as needed with the cooking water.

Use as much or as little of the pasta water to get the consistency of the sauce that you like.

I also add a dash more pasta water to each, because the spaghetti will drink up the sauce as it sits.

Gradually add more pasta water as needed to create a thin sauce to coat the pasta, tossing to coat.

I take the leftovers and blend them up with some water or chicken broth to a consistency I like, season it with salt and pepper to taste, and use it as a killer terrific pasta sauce.

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.

Reduce heat to LOW and simmer until liquids have cooked down into a light, creamy sauce; stirring as needed (about 5 min); add more pasta water, if needed to adjust consistency.

Basically, we hold back some of the pasta water (after cooking it) to use as an ingredient in the sauce.

Transfer the almost cooked pasta to the sauce (chefs would cook it in a strainer to make it easy) and add as much cooking water as you deem necessary.

I like to make a warm ricotta sauce in a skillet with sautéed garlic, lemon zest, olive oil and red pepper flakes, fold in long pasta and arugula (adding some pasta water as needed) finish with generous amount of black pepper.

That can mean anything from classic pasta - saucing techniques, such as adding some of the pasta water to bring a dish together, to keeping stations clean and paying attention to ingredient quality.

You can easily thin it out (such as for pasta sauces) by adding more water.

This «cashew cream cheese» is delicious as a dip eaten with veggies, diluted with water and used as cheesy sauce over zucchini noodles or pasta, or loosened further with water to be used as a salad dressing.

Stir well into drained pasta, adding additional water as needed to thin the sauce to your liking.

Thin the sauce with more pasta cooking water, a little at a time, as needed.

The sweet - sour paste can be used can be used as a filling for nori rolls, nightshade - free pasta sauce, and in a digestive tonic with some warm water and honey.

Add more of the reserved pasta water as needed to get the sauce to your desired thickness.Toss the pasta with the yogurt mixture.

Or take a cool can (Chinese water chestnuts, Italian pasta sauce, artisanal coffee) and use it as a cool, recycled flower pot.