One Pot Pasta From Sb -- Not Thrilled -- Any Tips?

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Discussion Overview

This thread explores participants' experiences with the One Pot Pasta recipe from SB, particularly focusing on its flavor and texture. Several users share their modifications and personal preferences, while others express dissatisfaction with the original recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, found the dish bland and their family did not enjoy it, prompting them to seek improvement tips.
  • Another participant suggests using the whole brick of cream cheese and adding chopped onion for enhanced flavor.
  • Several users mention substituting sun-dried tomatoes with cherry or Roma tomatoes due to personal preference.
  • One participant shares that adding cooked chicken breast made the dish a hit with their family.
  • Another participant notes that increasing the chicken broth and adding mushrooms and rubs improved their version of the recipe.
  • Some participants express that they found the recipe bland compared to other options, while others enjoy its simplicity.
  • One participant mentions using the recipe at shows, indicating it was well-received by guests.
  • Several users discuss the need for additional liquid when adding extra ingredients to maintain the dish's consistency.

Areas of Agreement / Disagreement

Views differ on the flavor profile of the One Pot Pasta, with some participants finding it bland and others enjoying it as is. There is no clear consensus on the best way to enhance the dish.

Contextual Notes

Participants share personal experiences and modifications to the recipe, reflecting a variety of tastes and preferences within the community.

Who May Find This Useful

Consultants and home cooks looking for insights on modifying the One Pot Pasta recipe based on personal experiences and preferences may find this discussion valuable.

gailz2
gailz2
Gold Member
Messages
2,014
I finally made the one pot pasta (creamy) from SB after reading posts that people liked it, but I don't. I wonder if I did something wrong?? I can't seem to find these posts now, but my family wasn't thrilled at all. I did use the sundried tomatoes. Is there some way you doctor it up to make it better??
 
Use the whole brick of cream cheese. I also add a chopped onion with the garlic. It turns all brown, and then cooks further with the pasta. mmm... If your family's not big on the texture of sun dried tomatoes, add a little of the new Sun Dried Tomato dipping seasoning instead. You'll get the flavor without the texture. Oh- and fresh grated parmesan on top really makes the pasta.
 
did you use the sun-dried tomatoes in oil? I think that's what it calls for. I have a hard time finding them in oil. Also, when I made it, I added cooked chicken breast. My family loved it! :thumbup:
 
We love the Asian Pork Noodle Skillet (I think that's what it's called) much better! I guess in my house it's called "Asian Chicken Noodle Skillet" though. I only make it with chicken breast.
 
I also use the whole brick of cream cheese, and some grilled chicken. I also crush some of garlic - it's more flavorful that way.

I think next time, I'll add onion too - thanks for that tip Ann!
 
I don't like the sun dried tomatoes in oil so I substitute with Cherry tomatoes or Romas. I increase the chicken broth to 4 cans and add in a whole 8oz of cream cheese (you don't have to use reduced fat either). I also add mushrooms, chicken and one of our rubs. I do this at my shows too and everyone just loves it.
 
Ooh- I add mushrooms, too. And extra broccoli.
 
**Slight Hijack**

At my show last night - I had 2 people tell me that they had made the One Pot Pasta already, because it was in their invitation! (I've been using the mini's for invitations!)

Interestingly enough - those are the same 2 people who booked shows! Now, they both want knives and cookware!:):thumbup:
 
When I made it I used Cherry tomatoes (had them in the fridge and wasn't willing to spend the $ on the sundried ones) and we added chicken.

We did not add extra cheese at the time, but next time I make it I will use a full 8 oz of cream cheese. And parm on top.

This is definitely a "blander" recipe as compared to some of the others that HO has been coming up with - but DH and I tend to like bland food :) so we like this recipe.
 
I usually add in cooked chicken and the Morroccan Rub (about 2 tbsp, rather than the suggested 1 tbsp). Yum! (also happens to be what we had for dinner tonight)
 
chefann said:
Ooh- I add mushrooms, too. And extra broccoli.
Click to expand...

I do the same thing. Along with the chicken and the whole block of cream cheese. I make this a lot for potluck.
 
I found it bland as well. I only made it once and used the full block of cream cheese and parm on top. Didn't add onion, mushroom, chicken or broccoli though. Did you have to add more liquid with all those extras? I wonder if that would help make it more flavorful...
 
Definitely use the whole block of cream cheese. I am making this at all my shows this month and some of our fresh ground peppercorns really spice this up, too.
 
Oh, another thing I did with the leftovers - I heated up a little half & half and chicken broth, and stirred it into the pasta. That was good, and made it creamy again.
 
I have used the cheese tortelini with it. Very yummy
 
I used the Citrus Basil Rub and the guests went bananas! Yes, the whole 8 oz of cream cheese too!
 
  • Thread starter
  • #17
Wow, I'm glad it wasn't just me that thought it was bland. I did have to add more liquid or there wouldn't have been anything to cook the veggies with. I couldn't taste the garlic at all so will add more, along with onions, and some other spices, and chicken. Thanks for all the great ideas. I did use the sundried tomatoes but will try the cherry ones.
 
gailz2 said:
Wow, I'm glad it wasn't just me that thought it was bland. I did have to add more liquid or there wouldn't have been anything to cook the veggies with.
Click to expand...
You don't want it too liquidy. And the veggies cook from the heat, not the moisture. There's still enough in the pot that they steam a bit, unless you overcook the pasta and a lot of the broth boils away.
 
  • Thread starter
  • #19
I was afraid of burning the pasta so did add some water. I'll definitely try this dish again.
 

Frequently Asked Questions

What should I do if my One Pot Pasta is too dry?

If your One Pot Pasta turns out too dry, try adding a bit more liquid, such as broth or water, during the cooking process. You can also stir in a splash of olive oil or a dollop of cream to enhance the moisture and flavor.

How can I improve the flavor of my One Pot Pasta?

To enhance the flavor, consider adding more spices or herbs, such as garlic powder, Italian seasoning, or fresh basil. You can also sauté onions and garlic before adding the pasta for a richer taste.

What types of pasta work best for One Pot Pasta dishes?

Short pasta shapes like penne, fusilli, or rotini are ideal for One Pot Pasta dishes as they cook evenly and absorb flavors well. Avoid long pasta like spaghetti, which may not cook properly in a single pot.

Can I add vegetables to my One Pot Pasta?

Absolutely! Adding vegetables like spinach, bell peppers, or zucchini can enhance both the nutrition and flavor of your dish. Just make sure to add them at the right time so they cook through without becoming mushy.

What should I do if my pasta is overcooked?

If your pasta is overcooked, there isn't much you can do to fix it, but you can try to salvage the dish by adding a sauce or cheese to mask the texture. Next time, keep an eye on the cooking time and test the pasta a minute or two before the suggested cooking time ends.

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