PANTRY PASTA
4 People
295 Cals
PANTRY PASTA
4 People
295 Cals
About the recipe
There’s something incredibly comforting about a meal made from what you already have on hand… no planning, no fuss — just simple ingredients coming together to create something truly delicious.This Pantry Pasta is exactly that. A slow-cooked base of onion, celery and carrot gently caramelises to bring out natural sweetness and depth, simmered with tomatoes until rich and full of flavour. A splash of wine adds a little luxury (if you have it), while a spoonful of yoghurt or cream gives the sauce a soft, velvety finish.It’s the kind of dish you turn to on busy midweek evenings or quiet nights at home — nourishing, budget-friendly and endlessly adaptable. Add lentils or beans for a hearty plant-based version, stir through tuna or leftover chicken for extra protein, or keep it simple and finish with fresh herbs, parmesan and a drizzle of olive oil.And if you feel like elevating it just a little… a spoon of pesto over the top transforms it into something truly special.Simple, wholesome and deeply satisfying — this is one you’ll make on repeat. 🍝✨
Nutrition Per Serving
295
Calories
7g
Fat
1g
Saturates
7g
Sugars
302mg
Salt
12g
Protein
31g
Carbs
8g
Fibre
Ingredients
- 2 tbsp extra virgin olive oil
- 2 brown onions finely chopped
- 1 celery stalk finely chopped
- 1 carrot finely grated or finely chopped
- 2 cloves garlic sliced
- ½ cup pinot noir optional
- 2 generous teaspoons tomato paste
- 1 x 400g tin chopped tomatoes or tinned cherry tomatoes
- 1 cup hot water or extra splash of wine
- 240 g cannellini beans drained (1 x 400g can)
- 2 tbsp Greek yoghurt cream or a splash of milk (optional)
- Handful fresh basil leaves
- Sea salt to taste
- 120 g pasta rigatoni or penne Gluten-free, spelt, zucchini noodles or steamed cabbage all work beautifully for low carb options
OPTIONAL PROTEINS. - if not using beans
- 1 x 400g tin lentils rinsed + drained
- 1 x 185 g tin tuna
- Leftover shredded chicken
TO FINISH
- Fresh basil or parsley
- Parmesan
- pesto
Method
- Heat olive oil in a large pan over medium heat.
- Add onion and cook for 8 minutes until soft and golden.
- Add garlic, celery and carrot plus a good pinch of salt. Cook for 3–4 minutes to soften.
- Add a splash of pinot noir and let it simmer for 2–3 minutes until reduced. This is totally optional, but I had some leftover in the fridge.
- Stir in tomato paste, then add tinned tomatoes and hot water.
- Cover and simmer gently for 30 minutes, until thick, rich and full of flavour.
- Add cannellini beans or your choice of protein.
- Meanwhile, cook pasta in salted water until al dente.
- Reserve a little cooking water, then drain.
- Add pasta to the sauce with a splash of cooking water. Toss gently to coat.
- Turn off the heat and stir through yoghurt or a dollop of cream to create a soft, silky finish.
- Add a generous handful basil leaves and mix through.
- Serve topped with fresh basil and grated parmesan.
- Enjoy.
Notes + Inspirations
This is a true pantry hero — built from simple ingredients that come together to create something rich, comforting and full of flavour.
Take your time with the onion at the beginning — this is where the magic happens, creating natural sweetness and depth without needing any added sugar.
The splash of wine adds a beautiful richness, but it’s completely optional — the sauce is just as delicious without it.
Keep it light and simple, or make it more substantial by adding more beans, lentils, beans, tuna or leftover chicken for a nourishing protein boost.
A spoonful of pesto at the end adds freshness and takes the whole dish to another level.
To turn this into a lasagne:
Spoon the finished sauce into a baking dish and top with béchamel or whipped ricotta and a generous sprinkle of grated parmesan, then bake for 30 minutes or until golden, bubbling and absolutely lush.
Spoon the finished sauce into a baking dish and top with béchamel or whipped ricotta and a generous sprinkle of grated parmesan, then bake for 30 minutes or until golden, bubbling and absolutely lush.
