Reheating plain pasta5/21/2023 This works if you keep your pasta and sauce separate. Here are 4 ways to reheat leftover pasta that can produce mouthwatering results Boil it It can get clumpy and gooey, you can have lava hot spots beside ice cold spots, it can dry out… Rarely is a container of microwaved pasta as good as it was the day it was freshly made.īut, all is not lost! It is possible to reheat leftover pasta so that it tastes good, and you’re actually excited about eating your leftovers. Pasta reheated in the microwave can be underwhelming. PS If you want to indulge in a special Italian pasta meal, add a side of Garlic Bread or Cheesy Garlic Bread, and finish with Tiramisu.Let’s face it. Otherwise, a juicy tomato salad, fresh crunchy cucumber salad, or have a browse through my Vegetable Sides and pick something using vegetables you have! If you’d like to add some extra greens into your meal, try this with a classic (super quick) Rocket/Arugula Salad with Balsamic Dressing. When in actual fact, this is about as far from that as it can be! I know I keep going on and on about how juicy and slick this pasta is! It’s because this is hard to capture in photos and I feel like people see pastas like this one without a large pot of sauce and assume it’s dry and boring. If you do this key step of tossing the pasta with some of the pasta cooking water, people will think you’ve made a mushroom pasta sauce. Classic Italian cooking technique used for all pastas. The starch in the water will emulsify (thicken) with the butter in the mushrooms, creating a slick juicy transparent “sauce” that clings to the pasta strands. Pasta cooking water – Use some of the pasta cooking water to toss with the spaghetti and mushrooms. Tossing the pasta with parmesan before serving is a little trick I like to use for an extra flavour boost!īutter added later – Hold back some of the butter until AFTER the mushrooms are golden – for extra buttery mushrooms with less butter! Also, the parmesan is not just for serving. You can use any type of long strand or even short stand pasta you want (like orecchiette, penne, ziti, macaroni). Here’s what you need for this mushroom pasta. water leeched so they are no longer butter-sponges), add a small knob of butter.īoom! A big skillet of mushrooms that look and taste WAY more buttery than if all the butter is melted at the beginning! See? Then AFTER the mushrooms are golden (i.e. In a bid to even out the butteriness of mushrooms, my solution is to reducethe amount of butter melted in the skillet, add a bit of olive oil (so you can heat the butter more without it burning and get the mushrooms browned faster). But still! That first layer of mushrooms lucky enough to hit the skillet first stole all the butter, leaving the remaining 80% of mushrooms butter free! So I used to think that the best way to sauté mushrooms was with loads and loads of butter or olive oil. As you sauté the mushrooms, they start to leech water, creating moisture. Plus my little trick to make extra buttery mushrooms using LESS butter!Īnyone who has sautéed mushrooms will know that the minute mushrooms hit the skillet, the bottom layer of mushrooms soaks up the oil, leaving the top layer dry. It’s buttery and garlicky, and it’s 6 ingredient magic at its best. This is a mushroom pasta that’s nice and juicy, in no way dry and dull even though it’s not made with a tomato or cream sauce like this Creamy Mushroom Pasta.
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