Pasta sauces always taste bland once the pasta gets added, any tips or what I'm doing wrong?
Hey everyone, basically the title, I make a sauce, it tastes amazing, I add pasta and suddenly it's gone, no taste. This happens almost with every pasta dish I make
For example I made one where I sauteed mushrooms added a bit of sugar, salt, then added minced garlic, lemon drops, added chicken stock, simmered for a bit, salt accordingly, then added cooking cream, so far so good, taste test and I'm so pumped.
I add my spaghetti, finish off with parsley... no more taste, super bland. Any tips?
EDIT: Thank you so much for your tips everyone, I am still somewhat a beginner, I appreciate the constructive criticism and tips, I want to address a few things I saw repeated:
- I do salt my pasta water, typically 3-4 pinches of salt for 1.5-2 liters, I will try adding more as people suggested it's not salted enough
- No I do not put oil in my pasta water
- I completely forgot how to say deglaze.. I meant, I deglaze the mushroom fond with lemon juice
- I use spaghetti barilla pasta, I did not realize that it might be affecting this.. basically just what we have lying around at home, this is in the EU