20 Easy Pantry Recipes for Busy Nights

We’ve all been there—starving after a long day, staring into the pantry, willing inspiration to strike. Good news: you don’t need a fridge full of fresh ingredients to whip up something delicious! These 20 easy pantry recipes are here to save your busy nights with minimal effort and maximum flavor. From cozy pastas to hearty soups, dinner is just a can or two away. Let’s get cooking!

Spaghetti Aglio e Olio

This classic Spaghetti Aglio e Olio is the ultimate pantry pasta—simple, garlicky, and ready in under 20 minutes. Perfect for late-night cravings or a no-fuss dinner.

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook, stirring, until golden (about 3 minutes—don’t let it burn!). Stir in red pepper flakes and 1/2 tsp salt.
3. Add drained spaghetti to the skillet, tossing to coat in the oil. Splash in reserved pasta water, 1 tbsp at a time, until the sauce clings lightly to the noodles.
4. Remove from heat, stir in parsley, and top with Parmesan if using.

The magic here? The garlic infuses the oil just enough to perfume every strand without overpowering—simple elegance at its best.

Tip: For extra depth, toast the red pepper flakes in the oil for 30 seconds before adding the garlic.

Chickpea Curry

This cozy chickpea curry is packed with warming spices and creamy coconut milk—perfect for a quick weeknight dinner that feels like a hug in a bowl.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 ½ tbsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tsp salt
• ½ tsp sugar
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 ½ tbsp curry powder, 1 tsp cumin, ½ tsp turmeric, and ¼ tsp cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
3. Pour in the chickpeas, diced tomatoes (with juices), and 1 can coconut milk. Stir in 1 tsp salt and ½ tsp sugar. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
4. Garnish with fresh cilantro and serve over rice or with naan.

The magic here? Toasting the spices unlocks their depth, while coconut milk balances the heat with silky richness.

Tip: For extra texture, add a handful of spinach in the last 2 minutes of cooking.

Lentil Soup

This cozy lentil soup is a one-pot wonder—packed with earthy flavor, tender veggies, and just the right touch of warmth from cumin and smoked paprika.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
3. Add the lentils, vegetable broth, diced tomatoes (with juices), 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.
5. Ladle into bowls and top with 2 tbsp parsley.

The lemon juice at the end brightens the rich, smoky broth—making every spoonful feel extra fresh. Tip: For a creamier texture, blend half the soup before serving.

Tomato Basil Pasta

This bright, summery pasta comes together in under 30 minutes—perfect for busy weeknights when you crave something fresh and flavorful.

Ingredients:

• 12 oz dried spaghetti
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1 pint cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook spaghetti in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Add cherry tomatoes, salt, and black pepper. Cook 5–7 minutes, stirring occasionally, until tomatoes soften and release juices.
4. Toss drained spaghetti into the skillet with tomatoes. Add reserved pasta water 2 tbsp at a time, tossing until sauce clings to noodles.
5. Remove from heat. Stir in basil and Parmesan until just wilted.

The magic here? The tomatoes burst into a light, glossy sauce that coats every strand—no heavy cream required.

Tip: For extra richness, finish with a drizzle of good olive oil right before serving.

Black Bean Tacos

These hearty black bean tacos are packed with smoky flavor and come together in under 30 minutes—perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup water
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in 2 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt, and cook for 1 minute until fragrant.
2. Add the black beans and 1/4 cup water, mashing lightly with a fork until slightly thickened (about 3–4 minutes). Remove from heat.
3. Warm the tortillas in a dry skillet or microwave until pliable. Fill each with the black bean mixture, then top with feta cheese and cilantro. Serve with lime wedges for squeezing.

The smoky-spiced beans paired with tangy feta and fresh cilantro make these tacos irresistibly flavorful—no meat required!

Tip: For extra crunch, toast the tortillas in a skillet with a drizzle of oil until lightly crispy.

Rice and Beans

This hearty, budget-friendly dish is a weeknight lifesaver—fluffy rice, tender beans, and just the right blend of spices make it a satisfying meal all on its own.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups low-sodium vegetable broth
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a medium pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent, then stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat the rice in the spices, about 1 minute.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Uncover, gently fold in the black beans, then re-cover and cook for 5 more minutes until the liquid is absorbed and the rice is tender.
5. Fluff with a fork, garnish with cilantro, and serve warm.

The smoked paprika adds a subtle depth to this dish, while the fluffy rice soaks up all the savory broth—no bland bites here!

Tip: For extra richness, stir in a pat of butter or a squeeze of lime before serving.

Garlic Butter Noodles

These buttery, garlicky noodles come together in just 15 minutes—perfect for busy weeknights when you crave something cozy and flavorful.

Ingredients:

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using); sauté for 1 minute until fragrant but not browned.
3. Add drained pasta to the skillet, tossing to coat in the garlic butter. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Remove from heat and stir in Parmesan cheese and parsley until evenly combined.

The magic here? The pasta water helps the sauce cling to every noodle, while the red pepper flakes add a subtle kick that balances the richness.

Tip: For extra depth, toast the garlic lightly in the butter until golden—just watch closely to avoid burning!

Canned Tuna Pasta

This pantry-friendly pasta comes together in under 20 minutes, delivering a creamy, savory bite that feels way fancier than its humble ingredients.

Ingredients:

• 8 oz dried spaghetti or linguine
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 (5 oz) can tuna in water, drained
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Flake tuna into the skillet and stir to combine. Pour in heavy cream, Parmesan, lemon juice, salt, and black pepper. Simmer for 2 minutes until slightly thickened.
4. Add drained pasta to the skillet, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
5. Remove from heat and stir in parsley. Serve immediately with extra Parmesan.

The magic here is how the lemon brightens the rich cream sauce, while the red pepper flakes add just enough warmth to keep you coming back for another forkful.

Tip: For extra texture, top with toasted breadcrumbs or crispy fried capers right before serving.

Vegetable Fried Rice

This veggie-packed fried rice is a quick, flavorful way to turn leftover rice into a satisfying meal—no takeout required!

Ingredients:

• 3 cups cooked and cooled jasmine rice (day-old works best!)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced carrots (about 2 medium)
• 1 cup frozen peas, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• ½ tsp white pepper (or black pepper)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté carrots for 2 minutes, then add peas, white parts of green onions, and garlic. Stir-fry for 1 minute until fragrant.
3. Add rice, breaking up clumps with a spatula. Cook undisturbed for 1 minute to lightly crisp, then stir.
4. Drizzle with soy sauce, sesame oil, sugar, and white pepper. Toss to coat evenly. Fold in scrambled eggs and green onion tops.
5. Cook for another 1–2 minutes until everything is heated through. Serve immediately.

The secret? Letting the rice sit untouched for that minute creates the perfect mix of crispy and tender bites.

Tip: For extra umami, add a splash of mirin or a sprinkle of MSG with the soy sauce.

Peanut Butter Cookies

These peanut butter cookies are irresistibly chewy, with just the right amount of sweetness and a melt-in-your-mouth texture—perfect for satisfying that cookie craving in under 30 minutes!

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tsp vanilla, ½ tsp baking soda, and ¼ tsp salt until smooth.
3. Roll dough into 1-inch balls, place on the sheet, and flatten slightly with a fork in a crisscross pattern.
4. Bake for 10–12 minutes until edges are lightly golden (centers will look soft—they’ll firm up as they cool).

The magic here? No flour needed—just pantry staples for cookies that stay tender but hold their signature crisscross shape.

Tip: For extra crunch, press a few extra peanuts into the dough balls before baking.

Chicken and Rice Casserole

This cozy one-pan wonder is the ultimate comfort food—creamy, savory, and packed with tender chicken and fluffy rice.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, uncooked
• 1 (10.5 oz) can cream of mushroom soup
• 1.5 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add chicken and cook for 5 minutes until lightly browned.
2. Stir in onion, celery, and 2 cloves minced garlic; cook for 3 minutes until softened.
3. Add 1 cup rice, 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper, stirring to coat. Pour in 1 can cream of mushroom soup and 1.5 cups chicken broth, scraping up any browned bits.
4. Bring to a simmer, then cover and bake for 30 minutes until rice is tender and liquid is absorbed.
5. Remove from oven, sprinkle with 1 cup cheddar cheese, and broil for 2 minutes until bubbly and golden.

The magic here? The rice cooks in the creamy sauce, soaking up every bit of flavor while keeping the chicken juicy. No pre-boiling required!

Tip: For extra crunch, top with buttery breadcrumbs before broiling.

Oatmeal Pancakes

These hearty oatmeal pancakes are a cozy twist on the classic—fluffy, nutty, and perfect for soaking up maple syrup.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking

Instructions

1. In a blender, pulse the oats until finely ground (like coarse flour). Transfer to a bowl and whisk in the flour, 2 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
2. In another bowl, whisk together the buttermilk, whole milk, egg, and 2 tbsp melted butter. Pour the wet ingredients into the dry and stir until just combined (small lumps are okay). Let the batter rest for 10 minutes.
3. Heat a nonstick skillet over medium-low heat and brush with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 3 minutes. Flip and cook for another 2 minutes until golden.

The ground oats give these pancakes a subtly chewy texture and toasty flavor—no one will guess they’re whole grain! Serve with extra butter and warm syrup.

Tip: For extra-fluffy pancakes, resist overmixing the batter—a few streaks of flour are fine.

Tomato Lentil Stew

This hearty tomato lentil stew is a cozy one-pot wonder, packed with earthy lentils and bright tomato flavor—perfect for a quick weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant.
3. Add the lentils, diced tomatoes (with juices), and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 25–30 minutes, stirring occasionally, until lentils are tender.
4. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning if needed.
5. Serve warm, garnished with fresh parsley if desired.

The smoky paprika and cumin give this stew a deep, warming flavor, while the lentils keep it satisfying without feeling heavy.

Tip: For extra creaminess, stir in a splash of coconut milk just before serving.

Quinoa Salad with Canned Veggies

Quinoa Salad with Canned Veggies

This bright and hearty quinoa salad comes together in a flash, thanks to pantry staples—perfect for a quick lunch or a fuss-free side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14 oz) can diced tomatoes, drained
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, mix chickpeas, corn, and diced tomatoes with the warm quinoa.
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Stir in fresh parsley just before serving.

The tangy lemon dressing and creamy chickpeas balance the nutty quinoa, while the canned veggies keep it vibrant without prep work.

Tip: For extra crunch, add a handful of toasted sunflower seeds or crumbled feta cheese.

Chili Con Carne

This hearty Chili Con Carne is a crowd-pleaser with its rich, smoky flavors and tender beef—perfect for game day or a cozy weeknight dinner.

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 lb ground beef (80/20 blend)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground beef, breaking it apart with a spoon, and cook until browned (about 6 minutes). Drain excess fat if needed.
3. Stir in kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a simmer.
4. Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally, until thickened.

The smoky paprika and cumin give this chili a deep, layered flavor that’s even better the next day. Serve with cornbread or over baked potatoes for a satisfying meal.

Tip: For extra heat, stir in a diced jalapeño with the bell pepper.

Ramen Noodle Stir Fry

This quick and flavorful stir fry turns budget-friendly ramen into a veggie-packed meal with a savory-sweet sauce—perfect for busy weeknights!

Ingredients:

• 2 (3 oz) packs ramen noodles (discard seasoning packets)
• 2 tbsp vegetable oil, divided
• 1 cup thinly sliced bell peppers
• 1 cup shredded carrots
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. Cook ramen noodles according to package directions (without seasoning). Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat remaining 1 tbsp vegetable oil in a large skillet over medium-high. Add bell peppers and carrots; stir-fry for 3 minutes until crisp-tender.
3. Add garlic and ginger; cook for 30 seconds until fragrant. Push veggies to one side of the skillet.
4. Add cooked noodles to the empty side. Pour soy sauce, honey, and sesame oil over noodles. Toss everything together for 1–2 minutes until evenly coated and heated through.
5. Garnish with green onions and sesame seeds. Serve immediately.

The magic here? The honey caramelizes slightly on the noodles, creating crispy-edged bites that contrast perfectly with the tender veggies.

Tip: For extra protein, toss in shredded rotisserie chicken or fried eggs during the final stir.

Cornbread with Canned Corn

This easy cornbread with canned corn is the perfect balance of sweet and savory, with juicy kernels adding pops of texture in every bite.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 (15-oz) can whole-kernel corn, drained

1. Preheat oven to 400°F and grease an 8-inch square baking pan.
2. Whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup sugar, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. In another bowl, beat 1 cup whole milk, 1 large egg, and 1/4 cup melted butter. Pour into dry ingredients and stir until just combined.
4. Fold in drained canned corn, then spread batter evenly into the prepared pan.
5. Bake for 20–25 minutes until golden and a toothpick comes out clean.

The canned corn keeps this cornbread extra moist while adding a subtle crunch—ideal for chili nights or weekend brunches.

Tip: For a caramelized crust, brush the top with a little honey butter right after baking.

Mac and Cheese with Canned Milk

This ultra-creamy mac and cheese gets its velvety texture from canned evaporated milk—no roux required, just quick, comforting goodness.

Ingredients

• 8 oz elbow macaroni
• 1 (12 oz) can evaporated milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/4 tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. Cook macaroni in salted boiling water until al dente (about 8 minutes). Drain and return to the pot.
2. Turn heat to low and stir in evaporated milk, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dry mustard, and 1/4 tsp smoked paprika. Cook for 2 minutes until steaming.
3. Remove from heat and gradually stir in cheddar and Parmesan until melted and smooth. Season with salt and black pepper to taste.
4. Serve immediately, garnished with extra paprika if desired.

The evaporated milk gives this mac a luxuriously smooth sauce that clings perfectly to every noodle—no grainy or separated cheese in sight!

Tip: For extra richness, swap 1/2 cup of cheddar for cream cheese and whisk it in with the canned milk.

Pumpkin Soup with Canned Pumpkin

This creamy, spiced pumpkin soup comes together in a flash with canned pumpkin, making it a cozy weeknight lifesaver.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (15-oz) can pure pumpkin purée
• 3 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• Toasted pumpkin seeds (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a pot over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add canned pumpkin, 3 cups vegetable broth, 1 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
3. Blend until smooth with an immersion blender (or carefully transfer to a countertop blender in batches). Stir in 1 cup heavy cream and warm through for 2 minutes.
4. Ladle into bowls and top with toasted pumpkin seeds.

The maple syrup adds a subtle sweetness that balances the earthy pumpkin, while the cream gives it a velvety richness—no one will guess it’s pantry-friendly!

Tip: For extra depth, swap 1/2 cup broth for apple cider.

Homemade Granola Bars

These chewy, nutty granola bars are the perfect make-ahead snack—packed with oats, honey, and just the right amount of chocolate for a sweet crunch.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup mini chocolate chips
• 1/4 cup chopped almonds
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Toast the oats: Preheat oven to 350°F. Spread oats on a baking sheet and toast for 10 minutes, stirring once, until fragrant. Let cool slightly.
2. Mix wet ingredients: In a saucepan over low heat, warm peanut butter and honey for 2–3 minutes, stirring until smooth. Remove from heat and stir in vanilla and salt.
3. Combine: In a large bowl, mix toasted oats, chopped almonds, and chocolate chips. Pour the peanut butter mixture over and stir until fully coated.
4. Press and chill: Line an 8×8″ pan with parchment paper. Firmly press the mixture into the pan. Refrigerate for 2 hours, then slice into bars.

The secret? Toasting the oats first gives these bars a deeper, nuttier flavor—no baking required after mixing! They’ll stay soft for days if stored in an airtight container.

Tip: For cleaner slices, warm your knife under hot water before cutting.

Conclusion

With these 20 easy pantry recipes, busy nights just got a whole lot tastier! Whether you’re whipping up a quick pasta or a cozy soup, these meals are designed to save you time without skimping on flavor. Give them a try, and let us know which ones become your go-to favorites—don’t forget to share the love on Pinterest! Happy cooking!