Combine noodles and sauce in a large pot or skillet and serve immediately. ![]() Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. When puree is very smooth, transfer back to the butter/garlic skillet. You want it to turn through the blender easily. Add more broth or water if the mixture is too thick to move through the blender. The good: Hints of black pepper and a very cheese-forward base make this one of the most craveworthy tastes on this list. Whisk in the parmesan until melted and stir in the lemon zest, if using. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper and whisk until smooth. Cook over medium heat and whisk until the butter has melted. Once the mixture is moving, stream the olive oil into the blender. Add the vegan butter, unsweetened milk and cream cheese to a large skillet. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. You may need to do this in batches depending on the size of your blender.
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