Quick Pasta from the Pantry

Quick Meals from the Pantry

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For many people, their first thought when planning a quick meal will be to reach for the pasta, and what a good thought that is. Pasta might be sneered at by the ‘low carbs’, ‘keto diet’ brigade, but it’s been part of the much vaunted ‘Mediterranean diet’ for hundreds of years.

fettuccine-pestoIf you do any work at all, be it physical or mental, you need the carbohydrates pasta provides to fuel that activity. Pasta is high in fibre and low in fat, so, depending on what you cook it with, can be the basis of a low-fat, high-fibre meal. Pasta also contains essential nutrients such as B vitamins, iron and magnesium. And, best of all, pasta is not only quick and easy to cook, it’s also eminently versatile and can be combined with practically any other ingredient you can think of.

The following recipes are ideal for times when you’re so hungry, you can’t even decide what to cook. They’re so quick and easy that you can put the pasta on to boil, and then start rummaging around for the ingredients to make the sauce. And, being all Pantry Essentials or Crisper Essentials those ingredients will certainly be within easy reach.

The recipes can be made using only one saucepan, but they can be cooked even faster if you use two saucepans, one in which to boil the pasta while preparing the sauce in the other. (Where the recipe requires pasta water to be added to the sauce, if using one saucepan, retain some water when the pasta is drained before being set aside, if using two saucepans, pasta water can be ladled from the pot while the pasta is still boiling and added to the sauce.)

As for the pasta, you can use any type of pasta you like. I’ve given the measurements in cups for use with short pasta such as penne or spirals, but if you prefer long pasta, such as spaghetti or linguini, and so need to weigh it, 1 cup of pasta weighs 100gm.

If you crave noodles, but can’t even wait for spaghetti to cook, you could try the entry Things to do with Instant Noodles.

If you have any on hand, you could also try the entry 6 Ways with Tortellini, Ravioli and Agnolotti which cook in less than 5 minutes.

There are many recipes on this website that include pasta. To find them just enter ‘pasta’ or ‘macaroni’ in Search.

 

Recipes:

Pasta Aglio e Olio

Pasta al Pesto

Pasta al Burro

Pasta Cacio e Pepe

Pasta Alfredo

Pasta Alfredo with Vegetables

Pasta with No-Cook Tomato Sauce

Pasta with Cherry Tomatoes

Pasta with Mushrooms and Spinach

Pasta with Cheese and Spinach

Pasta with Spinach and Pesto Sauce

Pasta Carbonara

Pasta al Limone

Pasta with Egg and Spinach

Pasta with Tuna and Lemon

Pasta with Chicken and Pesto

 

Pasta Aglio e Olio

  • ½ – ¾ cup pasta
  • 1–2 tbsp. olive oil
  • 1 tsp. garlic
  • ½ tsp. chilli or paprika (optional)
  • Parsley

 

  1. Boil pasta until al dente, drain (and set aside)
  2. In a small saucepan, heat garlic and chilli (optional) in the olive oil
  3. Add pasta to saucepan and stir until heated through
  4. Sprinkle with parsley

Variation: substitute 1 tbsp. chopped fresh parsley or basil for the dried parsley

 

Pasta al Pesto

  • ½ – ¾ cup pasta
  • 1–2 tbsp. olive oil
  • 2 tsp. basil pesto
  • Shredded Parmesan cheese

 

  1. Boil pasta until al dente, drain (and set aside)
  2. Pour a generous layer of olive oil into a small saucepan
  3. Heat pesto in the olive oil
  4. Add pasta to saucepan and stir until heated through
  5. Sprinkle with Parmesan cheese

 

Pasta al Burro

  • ½ – ¾ cup pasta
  • 1–2 tbsp. butter or margarine
  • Pepper and garlic granules
  • Shredded Parmesan cheese
  • Parsley

 

  1. Boil pasta until al dente
  2. Meanwhile melt butter in a small saucepan with pepper and garlic
  3. Using tongs or a slotted spoon, transfer pasta to saucepan and stir until well mixed
  4. Sprinkle with parsley and Parmesan cheese

Variation: sauté 1 tbsp. diced bacon or 1–2 chopped mushrooms before Step 3

 

Pasta Cacio e Pepe

  • ½ – ¾ cup pasta
  • 1–2 tbsp. butter or margarine
  • Pepper (preferable freshly ground)
  • 2 tbsp. shredded Parmesan cheese

 

  1. Boil pasta until al dente
  2. Meanwhile melt butter in a small saucepan with a generous amount of pepper
  3. Using tongs or a slotted spoon, transfer pasta to saucepan and stir until well mixed
  4. Stir in Parmesan cheese

 

Pasta Alfredo

  • ½ – ¾ cup pasta
  • Garlic granules, parsley and pepper
  • 1 tbsp. (plus) shredded Parmesan cheese
  • 1 tbsp. natural yoghurt
  • 1 tbsp. butter or margarine

 

  1. Boil pasta until al dente, drain (and set aside), retaining some of the water
  2. In a small saucepan, melt butter with pepper and garlic
  3. Stir in Parmesan cheese until melted, adding 1–2 tbsp. pasta water to make a creamy sauce
  4. Stir in pasta until heated through
  5. Remove from heat and stir in yoghurt
  6. Sprinkle with additional Parmesan cheese and parsley

Variation: at Step 2, add either 1–2 tbsp. diced bacon, 1–2 sliced mushrooms or ¼ cup chopped cooked chicken and sauté

 

Pasta Alfredo with Vegetables

  • ½ cup pasta
  • ½ cup frozen mixed vegetables (or see below)
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. natural yoghurt
  • Dried onion, garlic granules, parsley and pepper
  • 1 tbsp. butter or margarine

 

  1. Bring a saucepan of water to the boil, add pasta and simmer for 3–5 minutes
  2. Add vegetables, return to the boil and simmer for a further 10 minutes
  3. Drain and set aside
  4. Melt butter in the saucepan
  5. Add pasta and vegetables with herbs and spices and stir through
  6. Stir through Parmesan until the cheese is melted
  7. Remove from heat and stir in yoghurt

Variation: suitable for broccoli, cauliflower, carrot, frozen peas, green beans, zucchini, pumpkin and sweet potato

 

Pasta with No-Cook Tomato Sauce

  • ½ – ¾ cup pasta
  • ½ cup diced tomatoes (at room temperature)
  • Garlic granules, chilli or paprika, basil and pepper
  • ½ tbsp. olive oil
  • Shredded mozzarella cheese

 

  1. Boil pasta until cooked through
  2. Meanwhile, place diced tomatoes in a 1 litre bowl
  3. Add basil, pepper, garlic granules and chilli and stir through with olive oil
  4. Drain cooked pasta and stir through tomato mixture immediately
  5. Sprinkle with shredded mozzarella

 

Pasta with Cherry Tomatoes

  • ½ – ¾ cup pasta
  • 6–8 cherry tomatoes, halved
  • Garlic granules, chilli and basil
  • 1 tbsp. shredded Parmesan cheese
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain (and set aside), retaining some of the water
  2. Heat oil in a small saucepan
  3. Add tomatoes with garlic, chilli and basil and sauté until wilted
  4. Add approx. ¼ cup pasta water
  5. Simmer until the tomatoes are soft enough to squash with a wooden spoon
  6. Add pasta and stir through
  7. Stir through Parmesan cheese

Variation: add 1 thawed portion frozen spinach or 1 cup spinach leaves after Step 5

 

Pasta with Mushrooms and Spinach

  • ½ – ¾ cup pasta
  • 3–4 mushrooms, sliced
  • 1 portion frozen spinach, thawed (or 1 cup spinach leaves)
  • 1 tsp. soy sauce
  • 1 tsp. tomato paste
  • Shredded Parmesan cheese
  • Pepper, dried onion and garlic
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain (and set aside), retaining some of the water
  2. In a small saucepan, sauté mushrooms with pepper, onion and garlic
  3. Add ¼ cup pasta water with soy sauce and tomato paste
  4. Add thawed spinach (or spinach leaves) and bring to the boil
  5. Add pasta and stir through
  6. Stir in a sprinkle of Parmesan cheese

 

Pasta with Cheese and Spinach

  • ½ – ¾ cup pasta
  • 1 cup spinach leaves
  • 2 tbsp. chopped onion
  • Garlic and pepper
  • 1–2 tbsp. shredded Parmesan cheese
  • 1 tbsp. natural yoghurt
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain (and set aside)
  2. In a small saucepan, sauté onion with garlic and pepper until well cooked
  3. Add spinach and allow to begin wilting
  4. Stir in pasta and continue stirring until the spinach has thoroughly wilted
  5. Stir in Parmesan cheese until melted
  6. Remove from heat and stir in yoghurt

Variation: substitute crumbled feta cheese for the Parmesan

 

Pasta with Spinach and Pesto Sauce

  • ½ – ¾ cup pasta
  • 1 cup spinach leaves
  • 2–3 tsp. basil pesto
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. almond meal
  • Garlic granules, dried onion and pepper
  • 1 tbsp. natural yoghurt (optional)
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain, retaining some of the pasta water, (and set aside)
  2. Place spinach, pesto, Parmesan, almond meal and spices in the large cup of a bullet blender
  3. Add ¼ cup pasta water and liquidise thoroughly
  4. Heat oil in a small saucepan, pour in green sauce and heat through
  5. Stir in pasta until heated through, adding a little more pasta water, if required, to make a creamy sauce
  6. Remove from heat and stir in yoghurt (optional)

 

Pasta Carbonara

  • ½ cup pasta
  • 2 tbsp. diced bacon
  • 1 egg
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. butter or margarine
  • Garlic, crushed
  • Pepper and parsley

 

  1. Boil pasta until cooked al dente, drain (and set aside)
  2. Beat together egg, Parmesan cheese, pepper and parsley
  3. In a small saucepan, sauté garlic in butter
  4. Add diced bacon and sauté
  5. Add pasta to saucepan and stir to heat through
  6. Remove from heat and add beaten egg immediately
  7. Stir until the egg is cooked

Variation: substitute 3–4 sliced mushrooms for the bacon

 

Pasta al Limone

  • ½ cup pasta
  • 1 tbsp. lemon juice
  • 1 egg
  • 2 tbsp. shredded Parmesan cheese
  • 1 tbsp. butter or margarine
  • Garlic, crushed
  • Pepper and parsley

 

  1. Boil pasta until cooked al dente, drain (and set aside)
  2. Beat together egg, Parmesan cheese, lemon juice, pepper and parsley
  3. In a small saucepan, sauté garlic in butter
  4. Add pasta to pan and stir to heat through
  5. Add beaten egg and stir until the egg is cooked

 

Pasta with Egg and Spinach

  • ½ cup pasta
  • 1 egg
  • 1–2 portions frozen spinach, thawed
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. chopped onion
  • Pepper and parsley
  • Butter or margarine

 

  1. Boil pasta until cooked al dente, drain (and set aside)
  2. Meanwhile, whisk thawed spinach into an egg with Parmesan cheese and parsley
  3. Melt butter in a small saucepan and sauté onion with pepper
  4. Add pasta to pan and stir to heat through
  5. Remove from heat and add beaten egg mixture immediately
  6. Stir until the egg is cooked

Variation: substitute 1–2 tsp. basil pesto for the spinach. Omit Step 2 and add at Step 3.

 

Pasta with Tuna and Lemon

  • ½ cup pasta
  • 1 x 95gm can tuna in oil
  • 1 tbsp. chopped onion
  • 1 tbsp. lemon juice
  • Garlic and parsley
  • Shredded Parmesan cheese (optional)

 

  1. Boil pasta until al dente, drain (and set aside), retaining some of the water
  2. Drain oil from tuna into a small saucepan and sauté onion and garlic
  3. Add tuna with lemon juice and parsley and sauté to heat through
  4. Stir through 1–2 tbsp. pasta water to make a smooth sauce
  5. Stir in pasta and heat through
  6. Sprinkle with Parmesan cheese (optional)

Variation: substitute drained canned salmon for the tuna and add olive oil at Step 2

 

Pasta with Chicken and Pesto

  • ½ cup pasta
  • 1 x 85gm can shredded chicken in water
  • 2–3 tsp. basil pesto
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. shredded mozzarella
  • Dried onion and pepper
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain (and set aside), retaining some of the water
  2. In a small saucepan, sauté pesto in olive oil
  3. Stir in shredded chicken with dried onion and pepper
  4. Sauté to heat through and combine
  5. Add shredded cheese with 1–2 tbsp. pasta water
  6. Stir through until cheese has melted making a creamy sauce
  7. Stir in pasta and heat through

Variation: substitute 1–2 portions of thawed frozen spinach with garlic for the pesto

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