Your Guide to Pantry Pasta
by Catherine Switzer of Baby Beets

I love chatting about Pantry Pasta, it truly is a way to get creative in the kitchen, using up some staples and including some of your favourites. 

The measurements in this recipe are vague for a reason. It gives you lots of options to scale things up or back depending on preference and amount you are making.


Pasta, I used a brown rice pasta
3-6 tbsp olive oil
1-10 cloves of garlic
Crushed chili pepper (optional)
½ - 1 cup frozen peas, broccoli or other veg you have on hand
1-2 cups of fresh spinach or kale or other veg you have on hand
Salt & Pepper to taste
½ - 1 cup of protein. Chickpeas or can of tuna, drained & rinsed
Handful of cherry tomatoes (cut in half) or small can of diced tomatoes, drained
Lemon rind
1-3 tsp of lemon juice
Up to ½ cup Parmesan Cheese

Baby Beets - Fresh Pasta Recipe


  1. Cook pasta according to package directions 
  2. Drain. Heat oil in pan
  3. Add garlic, both vegetables, tomatoes, protein (chickpeas or tuna), salt and pepper. Cook for 3 minutes 
  4. Add pasta, lemon rind, lemon juice & cheese. Stir until well combined. 
  5. Plate. Top with extra cheese, lemon rind, pepper, crushed chili. 

Baby Beets - Yummy Pantry Pasta Dinner

Other add ins to consider:

Black olives
Feta cheese
Hemp seeds
½ cup white wine (¼ cup add in with step 3)
1 cup of cream, cook step 3 for 5 minutes

We'd love to hear from you. Let us know what you made! 

April 02, 2020 — Shelley Gordon

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