Groceries

43 Easy Pantry Recipes for Soups, Beans, Burgers, and Yes, Pastas

The key to cooking from the pantry? Have a blueprint—and let yourself get a little loose.

March 12, 2020

One of our favorite pantry recipes chickpea and roasted red pepper tagine in a bowl with couscous.

Having a few great pantry recipes in your back pocket is always a good idea, whether you're looking to clear the shelves before things expire or you're having one of those days where you just can't get to the store. Below, you'll find our favorite recipes for using up canned beans, dried pasta, canned tomatoes, and tinned fish, as well as jars of roasted red peppers, olives, and artichoke hearts. (If you want to take all of the plotting out of the equation, check out our 14-day meal plan of pantry dinners.)

The key to cooking from the pantry is to let yourself get a little loose—give yourself permission not to follow every recipe to the letter. Don't have Parmesan? Sub toasted breadcrumbs and a pinch of salt. Don't have fresh spinach? Reach for frozen. Don't have a lemon to squeeze? Try a little vinegar. Don't have fresh herbs? Use pesto or green sauce from the freezer, or just go a different direction, seasoning the dish with your favorite hot sauce. As long as you can make the core of the dish, you'll figure out a tasty way to finish it.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
1/43
Chickpea and Roasted Red Pepper Pantry Tagine
We know you've been stocking up on chickpeas. Here's how to use them in a flavorful Moroccan-inspired dinner, spiced with cumin, garlic powder, and turmeric.
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Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
2/43
Pantry Pasta with Garlic, Anchovies, and Parmesan
Anchovies add all the savory flavor you crave to a simple pantry pasta, along with garlic and good olive oil. If you don't have the lemon zest and parsley on hand, life will go on.
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Photo by Aubrie Pick
3/43
Super-Simple Overnight Porridge
This velvety Vietnamese rice porridge gets a deep flavor—and a jump-start in cooking—from soaking overnight in chicken or vegetable broth before simmering. Then you can top with whatever you have on hand: hot sauce, crispy shallots, chopped kimchi, frozen shrimp, or even an egg that cooks right in each bowl.
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Photo by Chelsea Kyle, Food Styling by Simon Andrews
4/43
Big-Batch Instant Pot White Beans
The most basic pantry recipes can be the most valuable. Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma.
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Photo by Travis Rainey, Food Styling by Erika Joyce
5/43
Easy Hummus With Canned Chickpeas
A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.
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Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
6/43
Shrimp with Herby White Beans and Tomatoes
This one-pot meal is herby, sweet, and garlicky all at once, and it only takes 20 minutes to put together. We use shrimp from the freezer, and we're especially happy if we've frozen any green sauce or pesto to top it off.
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Photo by Marge Perry
7/43
Sheet-Pan Cuban Rice and Beans
Rice and black beans made on a sheet pan? Yes, it works. You can skip the red peppers or use jarred as needed.
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Photo by Chelsea Kyle, Food Styling by Kate Buckens
8/43
Spiced Quinoa and Chickpea Bites
Inspired by the flavors of kefta, these protein-packed vegetarian bites are good in a rice bowl. You need an egg to bind them, but luckily, eggs keep in your fridge for quite awhile.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
9/43
Kid-Friendly Peanut Sauce
The simplest, easiest, kid-approved peanut sauce for dipping or drizzling. Put it on noodles, put it on grain bowls.
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Photo by JP Bevins, Food Styling by Anna Stockwell
10/43
How to Make Fried Rice Without a Recipe
Fried rice is the perfect pantry-and-fridge-cleanout dish. If you have grains (obviously rice, but farro or barley works, too), then you probably have enough to make a good version. Pull out the soy sauce, maybe some kimchi, frozen peas or edamame, and eggs if you've got 'em.
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Photo by Jonathan Lovekin
11/43
Shakshuka With Red Peppers and Cumin
Eggs keep for several weeks in the fridge, and they're great for making pantry recipes feel more satisfying. Here, you'll nestle them into a cumin- and harissa-spiced tomato sauce (just sub jarred red peppers for the fresh ones if needed.)
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Photo by Chelsea Kyle
12/43
Coconut-Braised Chickpeas With Sweet Potatoes and Greens
You can make this warming pantry dinner with frozen greens and add or skip the sweet potato as desired.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
13/43
Pantry Pasta Puttanesca
Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
14/43
Vegetarian Three-Bean Chili
With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.
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