5 Pantry Staple Dinners That Are Actually Worth Making

These are the five recipes I come back to when the fridge is empty and a supermarket run isn’t happening. All five are built from the kind of things that tend to live in the back of the cupboard permanently – pasta, tinned beans, tinned tomatoes, chickpeas, dried lentils, rice – and all five are genuinely good enough to make on purpose rather than just as a fallback.

The aglio e olio especially. It’s one of those recipes that looks like nothing on paper (pasta, garlic, olive oil, chilli flakes) and tastes like a restaurant made it. If you haven’t made it before, start there.

If you’re building a proper pantry cooking habit, the struggle meals roundup is the natural companion to this post – 24 recipes that go further with the same kind of ingredients.

1. Spaghetti Aglio e Olio

No pasta? No problem! Spaghetti Aglio e Olio is a classic Italian dish that’s as simple as finding a meme-worthy cat video on the internet. All you need is pasta, garlic, olive oil, and red pepper flakes for a bit of zing.

Picture this: It’s a Tuesday, you’re tired, and the last thing you want is a drawn-out cooking session. Boil some spaghetti, sizzle some minced garlic in olive oil, toss in the pasta, and finish with a sprinkle of red pepper flakes. Voilà! Gourmet vibes in under 20 minutes.

Ingredients

• 400g spaghetti
• 4 cloves of garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the rest.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden brown, being careful not to burn it.
3. Add the Spaghetti: Once the garlic is ready, add the drained spaghetti to the skillet along with the red pepper flakes and a pinch of salt. Toss everything together, adding a little reserved pasta water if needed to help combine.
4. Garnish and Serve: Remove from heat and stir in the chopped parsley. Serve hot, with grated Parmesan cheese if desired.

2. Black Bean Tacos

It’s Taco Tuesday, and the line outside your favorite taco truck stretches three city blocks. Skip the queue, and make these easy black bean tacos. All you need are canned beans, tortillas, and your favorite taco toppings!

Sauté some onions, add canned black beans (drained and rinsed), and season with cumin and chili powder. Spoon over warmed tortillas and top with whatever you’ve got—cheese, salsa, or avocado if it’s payday.

Ingredients

• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 small tortillas
• 1 avocado, sliced
• 1 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/2 onion, sliced (optional)

The avocado and fresh tomatoes are optional additions for when you have them – the tacos work perfectly well with just the seasoned beans, warmed tortillas, and whatever condiments are in the fridge. A spoonful of salsa from a jar or some hot sauce is all you really need.

Instructions

1. Heat the black beans in a small saucepan over medium heat. Add cumin, chili powder, salt, and pepper, stirring until heated through.
2. While the beans are warming, warm the tortillas in a separate pan or microwave until soft.
3. Assemble the tacos by placing a generous spoonful of the black bean mixture on each tortilla.
4. Top with sliced avocado, diced tomatoes, cilantro, and onion if using.
5. Serve immediately and enjoy your quick and easy black bean tacos!

3. Chickpea Curry

If your culinary adventures have been feeling stale, chickpeas are your ticket to spice things up. Chickpea curry is just a simmer away, needing only canned chickpeas, coconut milk, and curry powder.

In a skillet, fry some onions and garlic, add curry powder, then pour in coconut milk and chickpeas. Let it simmer until thick. Serve with rice, which is conveniently another pantry staple.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté the onion: In a large pot, heat some oil over medium heat. Add the chopped onion and cook until soft and translucent.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Mix in spices: Add the curry powder and cumin, stirring for a minute to release their flavors.
4. Add chickpeas and tomatoes: Pour in the chickpeas and diced tomatoes, mixing well.
5. Pour in coconut milk: Add the coconut milk, stirring to combine. Bring to a simmer and let cook for about 10-15 minutes, allowing the flavors to meld.
6. Season and serve: Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh cilantro, alongside rice or your favorite flatbread.

If chickpea curry is your kind of thing, the better than takeout roundup has a 15-minute lentil curry that uses the same pantry base and takes it slightly further – worth having alongside this one in your rotation.

4. Tomato and Lentil Soup

Using canned tomatoes, lentils, and stock, this soup is as easy as pie. Simmer them together with some herbs you probably already own like thyme or basil, and finish with salt and pepper.

Ingredients

• 1 cup dried lentils (any color)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth or water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 teaspoon dried basil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Prepare the Lentils: Rinse the lentils under cold water and set aside.
2. Sauté Vegetables: In a large pot, heat a little oil over medium heat. Add the chopped onion and carrot, cooking until softened. Stir in the minced garlic and cook for another minute.
3. Add Ingredients: Pour in the diced tomatoes (with juices), lentils, broth, basil, cumin, salt, and pepper. Bring the mixture to a boil.
4. Simmer: Reduce heat and let the soup simmer for about 25-30 minutes, or until the lentils are tender.
5. Serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.

5. Rice Pudding

Craving something sweet? Rice pudding is your friend who won’t let you down. All you need is rice, milk, and sugar. Maybe a dash of cinnamon if you’re fancy.

Cook the rice in milk over a slow simmer, add sugar halfway through, and stir occasionally while scrolling social media. Finish with a sprinkle of whatever spices you’ve got—for instance, cinnamon or nutmeg.

Rice, as found in 94% of U.S. kitchens, is more than a side—it’s a dessert powerhouse when mixed with a little bit of pantry magic. Who knew comfort could come this easily?

Ingredients

• 1 cup rice (preferably Arborio or short-grain)
• 4 cups milk (or a mix of milk and water)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup raisins or dried cranberries (optional)
• Additional cinnamon for garnish

Instructions

1. Cook the Rice: In a medium saucepan, combine rice, milk, sugar, salt, and cinnamon. Bring to a gentle boil over medium heat, then reduce to low and cover. Cook for about 20-25 minutes, stirring occasionally, until the rice is tender.
2. Add Flavor: Once the rice is cooked, stir in the vanilla extract and raisins or cranberries, if using. Continue to cook for an additional 5 minutes until the mixture thickens to your desired consistency.
3. Serve: Remove from heat and let cool slightly. Spoon the rice pudding into bowls and sprinkle with additional cinnamon before serving. Enjoy it warm, or chill it in the refrigerator for a refreshing dessert!

All five of these scale up easily if you’re cooking for more than two – the aglio e olio and the chickpea curry in particular work well doubled. For more in the same territory, the struggle meals roundup has 24 more budget-friendly dinners built from the same kind of ingredients, and the easy healthy meals roundup has ideas for when you want something similar but slightly more nutritionally complete.

Recommended:

24 Struggle Meals That Actually Taste Great 17 Insanely Good Pasta Recipes Ready in 30 Minutes or Less 12 One Pot Pasta Dinners That Actually Work Killer Spaghetti (Spaghetti all’Assassina) – Deeply Caramelized Italian Pasta Smashburger Spaghetti