Quick Snack: Creamy Tomato Pasta with Peas
Recently, I’ve had several run ins that have made me realize and truly appreciate the beauty of a well stocked pantry. The other night, Matt requested my meatloaf (a constant favorite of his), and when we arrived at the store, I realized that the only thing I needed to buy was ground turkey. I had literally everything else at home.
Then tonight when I needed to make a small dinner for one on the fly (massive afternoon taste tests at work have led me to eat snack-sized dinners the past few days), I was devastated when I realized I didn’t have many of the items I use when I need to make pasta (I always have whole wheat on hand, and I usually toss the pasta with veggies, oil, and garlic, but I was without anything except frozen peas). I had to get creative – I didn’t have the ingredients for any of my standby sauces. I blindly cooked an onion in some olive oil and deglazed the pan with tomato paste. Then I realized I had some soft cheese (think goat, boursin, etc.) I mixed it in and it made a surprisingly good substitute for a rich tomato cream sauce (the cheese could be replaced with cream or plain yogurt for a similar effect). Best of all, I didn’t have to use a whole tomato or can of tomatoes to achieve this. I didn’t end up with leftovers, just a quick meal that was made from getting out the pots and pans to dishes washed in fifteen minutes.
The point is, a well stocked pantry can lead to many things – less expensive meals, easy snacking, and quick dishes. It may seem like it costs time and money to get there, but it is worth it . What do you have in your pantry that you can’t live without?
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Of course having things in the pantry is great but I also have come to love my freezer. I freeze EVERYTHING and it makes throwing together delicious meals like this awesome. I usually don’t use the whole can of tomato paste so I freeze little portions of it for recipes just like this tasty looking one.
Thanks for the inspiration, Erin!
I can’t live without cheese! I usually have several different kinds – one for pasta, one for cheese and cracker snacks, one for homemade pizza … it goes on and on
Pantry-wise, I always keep a stock of dried chilis around for pasta sauces and for adding a kick to any dish that starts with sauteed onions.
Couscous, because you can make it so quickly and do pretty much anything with it. (Couscous and bacon is a family staple. Cooked couscous (1 cup dry), half a pound of bacon, chopped and sauteed to get rid of the fat, and a cup or two of cheddar. Mix together and bake for 20 min to melt the cheese. Yum. Also you can throw stir-fried veg over it.)
Pecans and raisins.
Olive oil and vinegar. I am never without salad ingredients in the house, and can make dinner out of a green salad and bread.
Amanda – you’re so right about the freezer. In many ways, I consider the freezer part of my pantry – I freeze pizza dough, naan dough, and so on so it’s ready whenever I need it! Actually, I currently have two refrigerators and freezers ( I know, I recognize it’s an addiction).
Asha – I’m a cheese addict too! A few months ago my roommate received a box full of 15 types of cheeses from Murray’s in NYC. It was amazing!
Mary – Mmmm your bacony couscous sounds delish. I’m currently on the look out for whole wheat orzo – I think it would be great because it would cook fast and replace our brown rice in dishes when we’re short on time.