freezing cooked pasta?

~Chameleon~

Can never understand why people choose to eat garlic bread with pasta. Carb overload!! :eek:

trinity_enigma

~Chameleon~ wrote: »

Can never understand why people choose to eat garlic bread with pasta. Carb overload!! :eek:

Because it's yummy!! We've made sure we cook less pasta so we can have garlic bread with it- plus its really good for mopping up sauce.


He can have pasta with pretty much anything. Just try using it as a side dish in place of whatever you'd normally have chips or mash or whatever with. Pasta doesn't just have to be a dish on its own and it would prevent you having to cook too many things.

geoffky

It is ok to freeze if you do not mind eating overcooked mush..Twice cooked pasta..Oh dear....Ps it takes a few minutes to cook..And just a few minutes to overcook..

aileth

geoffky wrote: »

It is ok to freeze if you do not mind eating overcooked mush..Twice cooked pasta..Oh dear....Ps it takes a few minutes to cook..And just a few minutes to overcook..

Might be worth just cooking it until it -just- starts to soften then let it cool and stick it in the freezer, or cook it for half of normal cooking time, freeze it, then defrost and add a bit of olive oil/stock and cook for the remaining cooking time.

thriftylass

geoffky wrote: »

It is ok to freeze if you do not mind eating overcooked mush..Twice cooked pasta..Oh dear....Ps it takes a few minutes to cook..And just a few minutes to overcook..

Some more complicated pasta dishes made from scratch like lasagne take a while (to make white sauce, red sauce, mince mix - I don't use jars). So as a quick fix when I don't want to spend an hour or so after work I take leftovers out of the freezer. Plus you can't really cook a pasta dish at work now can you. So frozen leftovers or portions are ideal. When I reheat my pasta at work it's never mush, it keeps it's consistency just fine.

Mrs_Imp

FatVonD, we use this one. http://www.deliaonline.com/recipes/cuisine/european/italian/oven-baked-wild-mushroom-risotto.html

I use ricotta instead of a white sauce for lasagne. Much quicker and quite yummy.

~Chameleon~

aileth wrote: »

Might be worth just cooking it until it -just- starts to soften then let it cool and stick it in the freezer, or cook it for half of normal cooking time, freeze it, then defrost and add a bit of olive oil/stock and cook for the remaining cooking time.

But why? It's far less hassle to cook from fresh

~Chameleon~

trinity_enigma wrote: »

Because it's yummy!! We've made sure we cook less pasta so we can have garlic bread with it- plus its really good for mopping up sauce.

And also responsible for ever-increasing waistlines

aileth

~Chameleon~ wrote: »

But why? It's far less hassle to cook from fresh

Of course it is, but OP asked if pasta was okay to freeze so just giving suggestions on how to possibly make it 'okay.'

NervousHomeowner

FatVonD wrote: »

Recipe, please!

4 tbsp of balsamic vinegar,
1 large red onion, chopped
1 large red pepper, also chopped (I do it in little cubes)
A bunch of spring onions, finely sliced
300g of Arborio Risotto Rice,
500ml of Vegetable Stock,
A small bunch of Parsley, finely chopped
Some Rosemary (dried works just as well as fresh for this)
A pinch of Salt and a sprinkling of pepper.

50g-100g of Parmesan or Mature Cheddar if you're not a fan of Parmesan!
1 tbsp of Butter

Bung everything except the butter and the cheese in an ovenproof container (Like a casserole dish or something) and cook it at 200 degrees C. for 20 minutes. Then when it's done, stir through the butter and parmesan cheese (50g - 100g depending on how much you like cheese) and ta da!

It's my favourite recipe at the minute! It's probably the best recipe I've found for risotto, it's so easy to make and it only involves using one pot so it's not a nightmare to wash up afterwards. It's definitely responsible for the extra few pounds I've put on recently, though..