Five Ingredient Pasta Toss Food

CHEDDAR PASTA TOSS

Steps:

• Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
• Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
• Combine pasta/peas with the next five ingredients. Toss gently to combine.
• In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
• Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
• Cover and refrigerate at least 2 hours before serving. Overnight is best.

FIVE-INGREDIENT CREAMY MISO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
• Divide among shallow bowls and sprinkle with nori or furikake, if using.

CAMEMBERT BREAD BOWL RECIPE BY TASTY

Steps:

• Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 350°F (180°C).
• Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
• Place the pasta back in the pot with about 50ml (¼ cup) of the pasta water.
• On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.
• Enjoy!