Pantry Pasta

The time has come for me to share my quick and dirty Pantry Pasta on the blog! Obviously, with everything going on, we could all use some more pantry friendly recipes. But funny story, I actually created this recipe a few years ago when I was living in NYC. It was the kind of recipe I could throw together after a big night out on the town. You know, that late-night moment when you’ve had a couple of drinks and there’s not a lot of energy or effort that can be offered up in the kitchen. When you need something quick, super easy, and utterly delicious. That’s how these noodles were born.

Now let’s go over exactly what’s going into this pantry pasta. First up, noodles. I like to use spaghetti but linguini or bucatini would work beautifully. You could opt for a different shape (like rigatoni, macaroni, or penne) if you don’t have long noodles lying around.  But if you do, definitely use those. This recipe is loosely inspired by some of the famous Roman pastas that are staples in simple Italian cooking, like aglio e olio or carbonara. There’s some debate about which pasta shapes are traditional in those recipes, but generally, spaghetti is the way to go. We’re looking for squiggly here. Next up we flavor the pasta with garlic (lots of it!), shallots, nutritional yeast, thyme, oregano, and red pepper flakes, and a few condiments like vinegar and mustard. Binding everything together is vegan butter.

CREATING THE SAUCE FOR THIS PANTRY PASTA

The best part of the whole process is mashing one whole stick of butter with a fork. I know it’s a lot but this is for 1 pound of pasta! And it gives such a beautiful texture that replicates the sauces from the traditional Italian pastas we mentioned, where parmesan cheese (or pecorino) emulsifies into olive oil (or rendered fat from guanciale).

Once mashed with all of the other ingredients, the goal here is to create almost a whipped consistency that is seasoned through the roof! Again, we’re kind of mimicking the process of making carbonara here, but much easier and more accessible (not to mention vegan!). Instead of gently cooking eggs with the hot pasta, here the hot noodles hit the bowl, and the butter mixture will melt into the noodles. The heat from the pasta (and some of the reserved pasta water) will cook the raw garlic and shallots ever so slightly. Just enough to take the raw bite off but still letting the flavor shine through.

FOR THE GARNISH

Simply mix together some extra thyme, oregano, red pepper flakes, and nutritional yeast. This creates a flavorful dusting that pairs gloriously with the creamy, saucy noodles. Don’t let me stop you there! I’ve added a few extra ingredients (like fresh lemon juice or truffle oil) that you could throw in. Just if you have them in your pantry or if you’re in the mood for an extra boost of flavor. Of course, fresh herbs are always a welcome addition in my book. But I wanted to keep them optional just in case you don’t have many fresh ingredients. Parsley, in particular, would be lovely for this, but I wouldn’t turn down fresh basil or thyme either.

INTERESTED IN OTHER QUICK RECIPES LIKE THIS?

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Fried Caper Panzanella

I HOPE YOU ENJOY THIS PANTRY PASTA!

Thank you for joining me here today! I hope that you love this gravy as much as I do. If you do try this recipe, please leave a comment and rating below. It greatly helps the success of my site and makes me oh so happy to read. Happy cooking, y’all.

-Timothy

5 from 44 reviews

Pantry Pasta

Servings: 6 people

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Author: Timothy Pakron

A late-night moment and there’s not a lot of energy or effort that can be offered up in the kitchen.

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Ingredients

• 1 lb spaghetti noodles
• 5 large cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• ⅓ cup nutritional yeast, plus garnish
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt
• 1 stick vegan butter, 8 tablespoons
• 2 tablespoons minced shallots
• 2 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar or plain vinegar
• 1 tablespoon dijon mustard or yellow mustard

Garnish

• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon nutritional yeast

Optional add-ons

• 1 to 2 tablespoons white truffle oil
• 1 tablespoon fresh lemon juice
• A handful of freshly chopped herbs, parsley, basil or thyme
• Sprinkling of vegan cheese shreds

Instructions 

• Bring a large pot of water to boil. Salt generously to season the noodles.
• Using the side of your knife, smash the garlic cloves on a cutting board. Remove the papery skin and sprinkle with salt. Continue to smash and chop the garlic until you are left with a paste. Add that to a large mixing bowl.
• Add all remaining ingredients to the bowl. Using a fork, smoosh the butter down until it is soft. Aggressively stir until the mixture is light and fluffy. Spread around the sides of the bowl.
• Once the water is to a boil, add the spaghetti noodles. Stir well to prevent sticking. Cook for about 7 minutes and taste a noodle. If still not cooked enough, continue to boil for another minute or two. When ready, do no strain! Bring the bowl close to the pot and using tongs, carefully transfer the noodles. You want the water clinging to the noodles to go into the bowl. Add an additional ¾ cup of pasta water to help moisten the noodles. It will thicken up!
• Using the tongs, mix the noodles into the seasoning blend until everything is combined. Cover with a plate and let sit for 5 minutes. For the garnish, combine the thyme, oregano, pepper flakes, and nutritional yeast in a small bowl and mix well. Crush with your fingers to release all of the flavors.
• Serve noodles in desired bowls and sprinkle with garnish. Enjoy!

Notes

If you don’t have tongs, you can add a full cup of pasta water to the bowl and strain the noodles using a colander. But you should buy some tongs, too.

Nutrition Information Nutrition Information

Calories: 334kcal, Carbohydrates: 61g, Protein: 13g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Sodium: 477mg, Potassium: 308mg, Fiber: 4g, Sugar: 3g, Vitamin A: 224IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 2mg

Food styling, photography, and recipe by Timothy Pakron
Text by Timothy Pakron and Hannah Kearing