Pantry Pasta

Picture of Pantry PastaFrom time-to-time I love to open pantry and challenge myself to create a meal from what is on the shelf. Yep, that’s right, no recipe book…just me, the kitchen and some miscellaneous ingredients. There is a misconception that making delicious plant-based meals is difficult and expensive. With only three main ingredients, not only is this magnificent market basket meal simple to make, but only costs¬†about $1.25 per serving. Nutritionally speaking, this recipe contains a whopping 14 grams of protein, 9 grams of fiber, less then 400 calories per serving and contains no saturated fat.


  • Picture of pantry pasta ingredients1 can (14.5 oz) of fire roasted crushed tomatoes
  • 1 can (15 oz) red kidney beans
  • 1 box (12 oz) of pasta (I used linguine noodles)
  • 1 tablespoon of olive oil
  • 1 teaspoon of sugar
  • Salt and pepper to taste


  1. Prepare pasta per instructions on the box
  2. Drain and rinse the kidney beans
  3. Combine tomatoes, kidney beans, oil, sugar, salt and pepper in a medium sauce pan on high heat, bring to a boil and reduce and let simmer for about 7 minutes
  4. When your pasta is ready, drain and portion onto the plates
  5. Top with the tomato / kidney bean sauce and enjoy


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