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Reply to "Sub for pasta water"
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[quote=Anonymous]Since you aren’t gluten free you can use flour, which is what pasta is made of. You can let the beans dry after taking them out of the can and toss them in a pan, add a little oil or butter and sauté for a minute. Then add a teaspoon of flour and sauté for another few minutes. Then add as much water as the pasta says called for, and then add the rest of the sauce ingredients. You could add the flour to the vegetables instead as you cook them, then add water, so the sauce ends up a true sauce on top of the beans, not as a melded dish. Basically, you want a roux to thicken - fat and flour cooked until a little browned and it smells nice and toasty, then liquid added to become a sauce of whatever thickness you want.[/quote]
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