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Need a quick dinner idea? This Pantry Pasta with Chickpeas and Roasted Red Peppers is it! This delicious dinner uses only ingredients that are likely to be in your pantry and it’s made all in one pot! It’s also dairy-free and vegan and sure to a be a hit with the whole family.
Quick Pantry Pasta
Quick Pantry PastaWe are all about quick and easy dinners, especially during busy seasons of our lives. This Quick Pantry Pasta with Chickpeas and Roasted Red Peppers is definitely a winner. It’s made all in one pot, with items you likely already have in your pantry and will surely be a hit with everyone. Did I mention it takes less than 20 minutes to cook? That means that if you are walking in the door with absolutely no idea what you are going to make for dinner, this will save you! It’s also easy to swap in other ingredients in case you don’t have the chickpeas or roasted red peppers so this one really is a life saver. Save this recipe and hang it on your fridge for the next time you need dinner fast.
Pantry Pasta Ingredients
- Marinara Sauce
- Penne Pasta
- Roasted Red Peppers
- Chickpeas
- Water / Broth
- Salt + Pepper
- Garlic Powder
- Onion Powder
How One Pot Pasta Works
If you are new to the concept of cooking pasta all in one pot, let me explain how it works! Typically pasta is cooked separately in lots of boiling water, then drained before being used in whatever dish you are making. But a one pot pasta instead boils the pasta directly in whatever “sauce” you are using. In this recipe, the pasta is boiled in a mixture of marinara sauce and water (or broth, if you have it in your pantry!). Instead of just filling the pot with water, a precise amount is added to ensure that when the pasta is finished cooking, there is just enough liquid leftover to make your sauce. The resulting sauce is “creamier” because any starch that is leftover in the cooking liquid is left in the pot, instead of being discarded when draining the pasta. Because it’s all cooked in one pot, follow the directions and ingredient amounts precisely to ensure the correct amount of sauce leftover at the end.
Also note that when the pasta is finished cooking, the sauce might look like it is too watery. It will thicken in about 5 minutes to be the perfect amount, so have patience.
What Type of Pasta to Use
We tested this one pot pantry pasta with a lot of different types of gluten-free pasta and with traditional wheat pasta as well. It all worked the same! However, you must use penne pasta for this, as the amount of water called for is based off of the type of pasta used.
When you are cooking this, the recipe calls for you to cook the pasta as long as the package directions call for, after it has come to a boil, so be sure to check for that information on the pasta package.
Alternative Ingredients for Pantry Pasta
We based this recipe off of the idea that marinara, chickpeas and roasted red peppers are often what can be commonly found in the pantries of many families. However, you can make some swaps for what you have on hand, such as switching the beans (or omitting them) or even adding meat to this dish. However, you can not swap out the use of 25 ounces of marinara sauce or the amount of water/broth called for, because it will affect the final dish.
Some other ideas for swaps to make:
- Canned White Beans
- Frozen Veggies (peas, cauliflower)
- Canned Artichokes (maybe add in some olives for a mediterranean twist!)
- Sun Dried Tomatoes
- Canned Tuna
- Leftover Veggies
Adding Meat to this Dish
If you wanted to add ground meat, cook it first in the pot, then add the remaining ingredients.
If you like this pasta recipe, check out these others:
- Gluten-Free Chicken Caesar Pasta Salad
- Sausage and Vegetable Pasta
- Gluten-Free BLT Pasta Salad
- Broccoli Rabe and Sausage Pasta
Watch the video:
PANTRY PASTA WITH CHICKPEAS AND PEPPERS
Ingredients
- 1-25 ounce jar marinara sauce
- 12 ounces penne pasta we used gluten-free
- 4 cups water / broth
- 1 cup roasted red peppers chopped
- 1-15 ounce can chickpeas rinsed and drained
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
Instructions
- Add all ingredients to a large dutch oven and stir together to combine. Turn the heat on to medium high and let the mixture come up to a boil.
- Once boiling, cook the pasta for as long as the package instruction states (if package says to cook pasta for 10 minutes, cook for 10 minutes), stirring every few minutes to prevent the pasta from sticking to the bottom.
- Once the pasta is cooked through, let it sit for 5 minutes while the sauce continues to thicken up.
- Serve as is, or with parmesan cheese and basil for garnish.
Notes
- The pasta can stick to the bottom of the pot after it has begun to boil. Make sure to stir the pot, scraping up any pasta off of the bottom very frequently.
- We really recommend adding broth / bone broth if you have it in your pantry.
I made this over the weekend and it was very good and easy. I used a pasta sauce that already had a lot of flavor & spices, so I didn’t add the garlic, onion powder or salt.
This was a delicious and quick meal especially for a busy work week. Truly enjoyed and will make again. I Decided to add ground turkey at end. Even my kids finished their bowls!!