Butter Pasta
The simplest side dish for cutlets, meatballs, or sausages. The key is not to overcook it and not to rinse it.
- Time
- 15 min
- Serving
- 340 kcal
- Ingredients
- ≈ $0.31
- Protein
- 10 g
Ingredients
- 1 Pastapack 450 g ≈ $1.37 80 g
- 2 Butterpack 180 g ≈ $1.58 8 g
- 3 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Cook the pasta one minute less so it doesn't turn mushy. It should stay slightly firm inside.
- Substitutions
- Replace the butter with vegetable oil (8 g) if there's no allergy, the flavor will be more neutral. You can skip the salt if it's already in the water.
- Common mistakes
- Overcooked pasta sticks in clumps and looks gray. Check doneness by biting a piece.
- Storing and reheating
- Keeps for 2 days in the fridge, but it's better eaten right away. Reheat in a pan without water, adding 1 tsp of oil.
- Serve with
- Serve with fried ground meat patties or sausages, so the pasta soaks up the fat and juices.
Comments 0
Sign in to leave a comment.
No comments yet.