Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget one chilly Tuesday evening when I opened my pantry, staring at a handful of canned beans, a bag of pasta, and a few forgotten spices. My fridge was nearly empty, and I didn’t feel like ordering takeout. That night, I created a dinner using only pantry staples that turned out to be surprisingly comforting and flavorful. That moment made me fall in love with “Easy Healthy Dinner Recipes Using Pantry Staples” simple meals that nourish the body, save time, and bring joy to the table. Over the years, I’ve developed dozens of recipes in this style, and today I want to share one of my favorites with you.
Whether you’re a busy parent, a college student, or just someone who wants a wholesome meal without stress, these recipes are a lifesaver. Pantry staples like canned tomatoes, beans, rice, pasta, and spices can transform into delicious, balanced dinners when you know the tricks. I promise that by the end of this recipe, you’ll feel inspired to create more meals from your pantry no fancy ingredients required.
Why I Love Making This Recipe
What I adore about “Easy Healthy Dinner Recipes Using Pantry Staples” is how approachable and versatile it is. You don’t need to plan ahead or make special trips to the store. Everything I use is likely already in your kitchen.
It’s a recipe that celebrates simplicity without sacrificing flavor. Every bite feels cozy, satisfying, and wholesome the kind of meal that warms both your body and your soul. I also love that it sparks creativity. Sometimes I swap beans for lentils, pasta for quinoa, or add a handful of frozen veggies. Each variation feels fresh, and my family genuinely enjoys helping me tweak it it becomes a shared cooking experience rather than a chore.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this comforting pantry-staple dinner. I’ve included a few of my little secrets for extra flavor:
- 1 cup uncooked whole wheat pasta (or any dry pasta you have)
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1/2 cup frozen corn (optional)
- 1/2 cup chopped onion (or 1 tsp onion powder)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp chili flakes (optional for a little heat)
- 2 cups vegetable or chicken broth
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh parsley or basil for garnish
Kitchen Secrets:
- Toast the spices in the olive oil for 30 seconds before adding the other ingredients. It intensifies the flavor.
- If you have canned coconut milk, add a splash for creamy richness.
- Reserve a small cup of pasta water to add at the end it helps bind the sauce perfectly.
How I Make It, Step by Step
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions and sauté for 3–4 minutes until translucent.
- Add garlic, smoked paprika, cumin, oregano, and chili flakes. Stir for 30 seconds until fragrant.
- Pour in the canned tomatoes, drained chickpeas, and vegetable broth. Stir well.
- Bring the mixture to a simmer and let it cook for 5–7 minutes, allowing the flavors to meld.
- Add the pasta directly to the sauce. Cover and cook according to the pasta package instructions, stirring occasionally.
- If the sauce seems thick, add a splash of reserved pasta water. Taste and season with salt and black pepper.
- Toss in frozen corn (if using) in the last 2 minutes of cooking.
- Remove from heat and sprinkle fresh parsley or basil over the top before serving.
How I Serve It at Home
I love serving this meal straight from the skillet to the table it feels rustic and cozy. A sprinkle of grated parmesan or a squeeze of lemon adds brightness. Pair it with a simple side salad or steamed greens for a complete dinner. My kids love it with a little extra shredded cheese, and my husband enjoys adding chili flakes for heat. No matter the tweaks, it’s always comforting and satisfying.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Microwave or warm on the stovetop with a splash of water or broth to loosen the sauce.
- Make-Ahead: You can prep the base sauce (tomatoes, chickpeas, and spices) up to 2 days ahead. Add pasta and cook when ready to eat.
100-Word Short Version
This Easy Healthy Dinner Recipe Using Pantry Staples is perfect for busy nights. Using simple ingredients like pasta, canned tomatoes, and chickpeas, you can create a wholesome and flavorful meal in under 30 minutes. Toasting the spices and simmering the sauce brings depth, while pasta cooks right in the pan for minimal cleanup. Top with fresh herbs, and you’ve got a cozy dinner that’s nourishing and satisfying. Ideal for families, students, or anyone craving comfort food with pantry ingredients. Leftovers store well, making this a versatile recipe you’ll want to make again and again.
Recipe Card Section
⏱️ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
đź›’ Ingredients <ul> <li>1 cup uncooked whole wheat pasta</li> <li>1 can (400g) chickpeas, drained and rinsed</li> <li>1 can (400g) diced tomatoes</li> <li>1/2 cup frozen corn (optional)</li> <li>1/2 cup chopped onion</li> <li>2 cloves garlic, minced</li> <li>1 tsp smoked paprika</li> <li>1 tsp dried oregano</li> <li>1/2 tsp cumin</li> <li>1/4 tsp chili flakes (optional)</li> <li>2 cups vegetable or chicken broth</li> <li>Salt and black pepper to taste</li> <li>1 tbsp olive oil</li> <li>Fresh parsley or basil for garnish</li> </ul>
👩‍🍳 Instructions <ol> <li>Heat olive oil in a large skillet over medium heat. Sauté onions for 3–4 minutes.</li> <li>Add garlic, smoked paprika, cumin, oregano, and chili flakes. Stir for 30 seconds.</li> <li>Add tomatoes, chickpeas, and broth. Stir and simmer for 5–7 minutes.</li> <li>Add pasta to the sauce. Cover and cook per pasta instructions, stirring occasionally.</li> <li>If needed, add reserved pasta water to loosen the sauce. Season with salt and pepper.</li> <li>Stir in frozen corn during last 2 minutes of cooking.</li> <li>Remove from heat and garnish with parsley or basil before serving.</li> </ol>
đź“ť Notes
- Toast spices for extra flavor.
- Add coconut milk for creamy texture.
- Stores in fridge for 3 days; reheat with splash of water or broth.
🍽️ Nutrition (per serving)
Calories: 350 kcal
Protein: 15g
Carbs: 55g
Fiber: 10g
Fat: 7g
Saturated Fat: 1g
Sugar: 6g
Sodium: 400mg
Easy Healthy Dinner Recipes Using Pantry Staples
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
This Easy Healthy Dinner Recipe Using Pantry Staples is perfect for busy nights. Using simple ingredients like pasta, canned tomatoes, and chickpeas, you can create a wholesome and flavorful meal in under 30 minutes. Toasting the spices and simmering the sauce brings depth, while pasta cooks right in the pan for minimal cleanup. Top with fresh herbs, and you’ve got a cozy dinner that’s nourishing and satisfying.
Ingredients
- 1 cup uncooked whole wheat pasta
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1/2 cup frozen corn (optional)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp chili flakes (optional)
- 2 cups vegetable or chicken broth
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions for 3–4 minutes.
- Add garlic, smoked paprika, cumin, oregano, and chili flakes. Stir for 30 seconds.
- Add tomatoes, chickpeas, and broth. Stir and simmer for 5–7 minutes.
- Add pasta to the sauce. Cover and cook per pasta instructions, stirring occasionally.
- If needed, add reserved pasta water to loosen the sauce. Season with salt and pepper.
- Stir in frozen corn during last 2 minutes of cooking.
- Remove from heat and garnish with parsley or basil before serving.
Notes
- Toast spices for extra flavor.
- Add coconut milk for creamy texture.
- Stores in fridge for 3 days; reheat with splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 15
- Cholesterol: 0
Conclusion
There’s something magical about turning simple pantry staples into a meal that feels special. This recipe reminds me that cooking doesn’t have to be complicated to be meaningful. It’s about love, family, and the joy of sharing a warm, wholesome dinner. I hope you try it, tweak it, and make it your own. Every time I prepare this dish, it brings comfort, laughter, and connection to my kitchen. Cooking like this truly makes life tastier and more memorable and that’s what keeps me inspired to share recipes with you every day.