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
1-3 tsp of lemon juice
Up to ½ cup Parmesan Cheese
- Cook pasta according to package directions
- Drain. Heat oil in pan
- Add garlic, both vegetables, tomatoes, protein (chickpeas or tuna), salt and pepper. Cook for 3 minutes
- Add pasta, lemon rind, lemon juice & cheese. Stir until well combined.
- Plate. Top with extra cheese, lemon rind, pepper, crushed chili.
Other add ins to consider:
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!