One Pot Pantry Pasta with Chickpeas and Peppers

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.

Easy one pot pasta with chickpeas in a bowlQuick Pantry Pasta

We 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

Pasta with roasted red peppers in a pot

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.

Pasta with chickpeas

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:

Watch the video:


Pantry Pasta with Chickpeas and Peppers

Prep Time 00:02 Cook Time 00:18 Total Time 00:20 Serves 4

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

Directions

  1. 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.
  2. 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.
  3. Once the pasta is cooked through, let it sit for 5 minutes while the sauce continues to thicken up.
  4. Serve as is, or with parmesan cheese and basil for garnish.

Recipe Notes

  1. 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. 
  2. We really recommend adding broth / bone broth if you have it in your pantry.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Classic Macaroni Salad

This might be a recipe for a Classic Macaroni Salad, but that doesn’t mean it has to be boring! This dish is a staple at picnics and potlucks and for good reason–it’s delicious! Serve it for a crowd, or pair it with protein for a cool, summer dinner.

Bowl of classic macaroni saladClassic Macaroni Salad Recipe

This site is no stranger to pasta salads, having previously made a BLT Pasta Salad, Caprese Pesto Pasta Salad, and Chicken Caesar Pasta Salad. But we realized as summer rolled on in that we were missing the beloved deli style pasta salad! This refreshing Classic Macaroni Salad may look simple, but it’s bright, with crunchy veggies and perfect for any summertime gathering. This creamy pasta salad looks like the same version you can buy in a deli, but obviously OH SO DELICIOUS because it’s homemade with fresh ingredients.

Want to know the best part about this pasta salad? It is a make-ahead dish! So make it a day before that party you’re bringing it to, or combine it with some protein like tuna, hard boiled eggs or shredded chicken and prep yourself lunch for a few days.

Ingredients for classic all American macaroni saladIngredients for our Classic Macaroni Salad

We admit, using the word classic can be touchy because everybody can have their own version of what makes something classic. But we decided on a version that’s creamy and bright (thanks to a hefty addition of apple cider vinegar), with lots of crunchy fresh vegetables and just the right amount of sweetness that brings the whole thing all together.

How to make macaroni salad

Here’s what’s in it:

  • Elbow Macaroni (gluten-free if you need it, of course!)
  • Mayonnaise (we use avocado oil mayo)
  • Apple cider vinegar
  • Honey
  • Dijon mustard
  • Salt and pepper
  • Celery
  • Red bell pepper
  • Carrots
  • Red onion

Easy macaroni salad in a bowl

Proteins to Pair to Make it a Meal

This is the perfect side dish to pair with just about any grilled main dish, but it would also make a great summer dinner or lunch meal prep. Pair it with a protein to make it a but more substantial:

Best classic macaroni salad recipe

If you like this potluck favorite, check out these others:


Classic Macaroni Salad

Prep Time 00:10 Cook Time 00:15 Total Time 00:25 Serves 6 as a side

Ingredients

Directions

  1. Cook pasta according to package instructions. Rinse well under cool water and drain.
  2. Meanwhile in a large bowl whisk together mayo, apple cider vinegar, honey, dijon mustard and salt and black pepper.
  3. To the bowl add the cooked pasta, celery, red pepper, carrots and red onion and mix well. Taste and adjust seasoning.
  4. Serve immediately or refrigerate until ready to use. Pasta salad will keep up to 4 days.

Recipe Notes

  1. Don’t need to be gluten-free? Use whatever pasta you’d like!
  2. We tested this with a few different types of gluten-free pasta. Brown rice pasta is slightly hard when cold, while other brands that contained white rice flour, corn flour or soy flour stayed soft when cold. We’d recommend if you want to use brown rice pasta not making it ahead of time to keep it the correct consistency.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Spaghetti Carbonara (Gluten-Free)

When we were in Italy, Carbonara was a staple at almost every restaurant. What I love about this dish is that it uses pantry staples and it’s easy enough to make on a quick night, while having robust flavor. It uses minimal ingredients that are inexpensive and easy to find! I knew I wanted to give you a perfect Gluten-Free Spaghetti Carbonara that everybody will love! You’ll feel fancy and totally surprise your family and guests. Made in partnership with ALDI.

Spaghetti Carbonara

Gluten-Free Spaghetti Carbonara

I am so excited to partner with my friends at ALDI to bring you today’s easy spaghetti carbonara recipe! It’s a total staple that’s affordable and beyond delicious.

There’s more to love about the liveGfree line at ALDI! The gluten-free brand is now backed by the Good Housekeeping Seal! This means that each liveGfree product was evaluated and quality tested by the food and nutrition experts at the Good Housekeeping Institute, so you know it’s a product you can trust. They also guarantee quality on all of their private-label products. If a customer doesn’t like an ALDI-exclusive product, they can bring it back and they’ll return your money and/or replace the product!

Essential Carbonara Ingredients:

  • Gluten Free Brown Rice Spaghetti: I’m loving liveGfree Brown Rice Pasta from ALDI
  • Egg Yolks: ALDI has SimplyNature Organic Cage Free Brown Eggs
  • Bacon or Pancetta: I’m loving Appleton Farms Never Any! Bacon that was raised free from antibiotics, added hormones, steroids and animal byproducts. The more than 20 Never Any! meats have also earned the Good Housekeeping Seal.
  • Pecorino Romano or Parmesan: We used Priano Shredded Parmesan Cheese or you could use the Priano Parmesan Cheese Wedge in this recipe
  • Tons of fresh Stonemill Ground Pepper

Gluten-Free Pasta Aldi

Because it’s only a few simple pantry ingredients, you want them to be high quality! Normally when making a cheesy type of pasta, you thicken with some sort of starch or flour, but this dish is thickened with egg yolks, making it naturally gluten-free (assuming you are using gluten-free pasta).

spaghetti alla carbonara

How do you make carbonara

spaghetti carbonara recipe

Gluten-Free Spaghetti Carbonara

Prep Time 00:05 Cook Time 00:15 Total Time 00:20 Serves 4

Ingredients

  • 12 oz. liveGfree Gluten Free Brown Rice Spaghetti
  • 1 1/2 cup pasta water
  • Stonemill Sea Salt Grinder for water
  • 6 pieces nitrate-free Appleton Farms Never Any! Bacon, sliced into 1/2" pieces (see note)
  • 3 garlic cloves, smashed
  • 6 SimplyNature Organic Cage Free Brown Egg yolks
  • 1/2 cup finely grated Priano Shredded Parmesan Cheese , plus more for garnish
  • 1 teaspoon fresh Stonemill Ground Pepper, plus more for garnish

Directions

  1. Bring a large pot of salted water to boil for spaghetti. Cook according to package instructions.
  2. While pasta is cooking, cook bacon until crispy. If there is an excessive amount of bacon grease, as in more than 2 tablespoons drain the excess. Add smashed garlic cloves and cook for 1 minute and then remove them. You want to cook it just long enough to release the garlic flavor into the bacon.
  3. In a small bowl mix together egg yolks, parmesan cheese and black pepper.
  4. Once pasta has finished cooking, reserve about 1 1/2 cups pasta water. Drain pasta and return it back to the pot.
  5. Working quickly add 1 cup of the reserved pasta water into the egg yolk mixture and whisk together. Add this mixture to the pasta. The residual heat from the pan and the hot pasta will cook the egg yolks gently without scrambling them. The sauce should be rich and creamy, but not overly thick. Add more of the reserved pasta water if needed to thin out the sauce (see note). Add salt to taste if needed, but the parmesan cheese and bacon should be enough to season it.
  6. Serve immediately with additional black pepper, parmesan cheese and garnish with red pepper flakes, if desired.

Recipe Notes

  1. Traditionally carbonara uses pancetta. We used bacon here because you are more likely to have this on hand than pancetta. If you'd like to stick to the authentic flavor than sub in about 4 oz. diced pancetta.
  2. Depending on the brand of pasta you use, you may need more water to thin out the sauce.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

 

Here’s the lovely GF Carbonara we enjoyed in Italy at Rome Cavalleri!

Carbonara in Italy

Want other gluten-free pasta dishes? Try these favorites:

This post is sponsored by ALDI. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

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Sausage and Vegetable Pasta

Gluten-free Sausage and Veggie Pasta | Lexi's Clean Kitchen

This Sausage and Vegetable Pasta is my go-to gluten-free dish for a quick weeknight meal or for entertaining. It’s delicious, serves a crowd, is easy to prepare, and is made using only ONE POT!

Sausage and Spring Vegetable Pasta

Sausage and Spring Vegetable Pasta

My blogging girlies and I are excited for SPRING, so we’ve teamed up to bring you five recipes packed with our favorite Spring produce. You have carrots, potatoes, leeks, broccoli, asparagus, spinach, strawberries, peas, and radishes!

5 Healthy Spring Recipes

Now, this pasta! 

Sausage and Spring Vegetable Pasta

I always make this dish when entertaining. Super Bowl, a dinner party, or just having friends or family over. It’s always a hit, and super easy to prepare!

Sausage and Spring Vegetable Pasta

Watch the video:

Want more gluten-free pasta recipes? Try these favorites:

Sausage and Spring Vegetable Pasta

Prep Time 00:05 Cook Time 00:25 Total Time 0:30 Yields 6

Ingredients

Directions

  1. In a large pot, make pasta as directed on the box/bag of pasta you are using.
  2. Drain pasta and set aside.
  3. In the same pot, heat 1 tablespoon of oil and sauté garlic for 30 seconds. Add in broccoli and asparagus and sauté for 5 to 10 minutes until fork tender. To speed up the time, add 2 teaspoons of water and cover the pot.
  4. Remove the casing from the sausage and add to the pot. Cook until no pink remains.
  5. Add the spinach and sauté until wilted.
  6. Add the pasta into the pot, add remaining olive oil, and salt, pepper, red pepper flakes, and parmesan if adding. Taste and adjust spices as desired.
  7. Serve hot!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Scallop Pasta

This Zucchini Noodles with Scallops is a super delicious lightened version of scallop pasta using zoodles. This quick weeknight dinner is perfect for summer time. It’s gluten-free, Paleo, and Whole30 friendly.

Zucchini and scallopZucchini Noodles with Scallops

This year I joined a local CSA and cannot believe it has taken me this long to get involved in one. So many of you ask how to shop and eat clean on a budget, and I highly recommend joining a local CSA to help with your shopping. For the money we spent for the 20 weeks, the amount of produce we get weekly is AMAZING. I am making all the fresh veggies with dinner. And lunch. And breakfast!

Like this delicious Zucchini Noodles with Scallops!

Probably one of the easiest, most delicious, light dinners around.

Perfect for SUMMER!

Scallop Pasta with noodlesIngredients Needed for Scallop Pasta recipe:

  • Fresh Scallops
  • Butter or oil
  • Garlic
  • Onion
  • Broth (Vegetable or Chicken)
  • Lemon Juice
  • Basil
  • Summer Squash or Zucchini
  • Bacon

Zucchini noodles with scallops being twisted with a fork

If you like this seafood recipe, check out these others:

If you like this zoodle recipe, check out these others:

Easy Scallop Pasta
Serves 2
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Sauce
  1. 1 lb. fresh scallops
  2. 2 tbsp grass-fed butter
  3. 3 cloves garlic, minced
  4. 1/2 onion, finely chopped
  5. 1 cup Pacific Organic Chicken Bone Stock
  6. 1 tsp fine pink sea salt, more to taste
  7. 1/2 tsp freshly ground pepper, more to taste
  8. 1/2 lemon, juiced
  9. 1/2 tsp red pepper flakes
  10. 1 small bunch fresh basil, chopped
Everything else
  1. 3-4 summer squash or zucchini
  2. 4 strips crispy bacon
Instructions
  1. Sprinkle salt and pepper over scallops and set aside
  2. Add butter to your skillet and sauté minced garlic and onion for 5-7 minutes, stirring often
  3. Add in scallops and sear for 3 minutes on each side
  4. Once scallops are seared, add in broth, lemon juice, salt, pepper, and red pepper flakes
  5. Mix to combine, reduce heat, and let simmer for 7-10 minutes, until broth thickens slightly and flavors meld together
  6. Taste, add in basil, and adjust spices as desired
  7. While cooking, make bacon as desired and set aside
  8. Use your spiralizer to spiralize squash
  9. In a skillet heat an additional tbsp of oil or butter and sauté veggie noodles for 5 minutes, tossing often
  10. Place noodles in a bowl, top with scallops and sauce, add additional fresh basil and garnish with bacon
Lexi's Clean Kitchen https://lexiscleankitchen.com/

 

What is your favorite Summer dinner?

Creamy Pesto Chicken “Pasta”

If you have been here a while, you know I’m all about the spiralizer these days! I love pasta, so it really is the perfect way to satisfy that pasta craving- BUT WITH VEGGIES. So much yes!

This Creamy Pesto Chicken “Pasta” is flavorful, delicious, full of good-for-you ingredients, and makes the perfect nutritious dinner for your family.

Creamy Pesto Chicken "Pasta"

This weekend was kind of relaxed. We laid low and managed to have a fun-filled day of registering *gasps* for our wedding!  We binge-watched The Jinx (a new HBO Documentary short series), and I met my girlfriends for brunch yesterday.  A nice relaxing weekend for busy week ahead! Cooking for Passover, heading to NY, taking care of wedding stuff, blog work, gym time, and so much more. Busy busy busy. That’s why I need to fuel up with dinners like this.

Protein, good-for-you fats… the works!

Creamy Pesto Pasta | Lexi's Clean Kitchen

Creamy Pesto Pasta | Lexi's Clean Kitchen

 

Creamy Pesto Chicken "Pasta"
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the pesto
  1. 1 cup spinach
  2. 1 cup fresh basil
  3. 1/3 cup walnuts or cashews
  4. 2 tbsp extra virgin olive oil
  5. 1/4 cup parmesan cheese
  6. 2 tsp lemon
  7. 1 avocado
  8. 1 tsp pink sea salt, more to taste
  9. 1/2 tsp fresh pepper, more to taste
  10. Optional: red pepper flakes, to taste
Optional
  1. 1-2 drops basil essential oil
  2. 1-2 drops lemon essential oil
Everything Else
  1. 4 medium organic zucchinis
  2. 1 lb. organic chicken
  3. 2 tbsp extra virgin olive oil
  4. 1/2 cup cherry tomatoes or sun-dried tomatoes
  5. Basil for garnish
Instructions
  1. Using a spiralizer, a mandolin, or a vegetable peeler, shred zucchini into noodles
  2. In a medium size pan, heat 1 tbsp oil and add in zucchini
  3. Toss for 3-5 minutes, remove once zucchini is warm (not overly soft), and set aside
  4. Chop chicken into cubes and sprinkle with salt and pepper
  5. Heat 1 tbsp oil in your skillet and add in chicken
  6. Cook chicken until no longer pink, remove and set aside
  7. In your high-speed blender or food processor combine all pesto ingredients and blend until smooth, taste and adjust spices as desired (i.e. add more salt, red pepper flakes, or fresh lemon juice)
  8. Return zucchini noodles to your pan
  9. Add in pesto, one tablespoon at a time until you reach desired amount*
  10. Add in chicken and cherry tomatoes
  11. Toss until combined and then transfer to serving plates
  12. Garnish with fresh basil, sea salt, pepper, and red pepper flakes and serve hot
Notes
  1. *Depending on the size of your zucchini, this may make a lot more pesto then needed/desired. Start with a little, toss, and add more as desired! Leftover pesto can be tossed with additional shredded chicken for a pesto chicken salad!
  2. **Can omit cheese for fully dairy-free, but if you tolerate it I highly recommend it!
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Creamy Pesto Chicken "Pasta"

Creamy Pesto Pasta | Lexi's Clean Kitchen

What is your favorite type of pasta dish? How do you fuel your mind & body for busy weeks?