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If your pantry is looking like a dusty collection of cans, half-used pasta, and forgotten lentils… you’re not alone. But here’s the good news: you can make real-deal, satisfying, crave-worthy meals using what’s already in there.
Whether you’re stuck inside, short on time, or just trying to stretch your grocery haul, these pantry recipes prove that shelf-stable cooking doesn’t have to be boring. As chefs, we love getting creative with what’s on hand—and after you try a few of these recipes, we think you will too.
Let’s dive into ten pantry recipes that taste amazing, are full of flavour, texture, and comfort baked right in.
Why Pantry Meals Deserve More Respect
Pantry cooking gets a bad rap—like it’s the backup plan when “real” groceries run out. But with the right tricks, pantry staples can become star ingredients. Think canned beans that crisp up in the pan, pasta turned silky with nothing but eggs and cheese, or soups so good you forget they started with lentils from the back of the cupboard!
What makes a great pantry meal?
✅ Minimal fresh ingredients (or none at all)
✅ Money Saving Meals!
✅ Flexible recipes you can tweak anytime
Time to turn that shelf of “maybes” into dinner gold.
1. Pasta Carbonara
Eggs, pasta, cheese, and bacon. That’s it.
The first time Chef Kirstie made this for her family they were absolutely amazed. Could not believe we had these ingredients on hand! We like to keep 6-packs of bacon in the freezer for this just-in-case meal. Grated Parmesan Cheese also freezes like a dream.
This Italian pantry hero tastes like a restaurant meal but comes together in 20 minutes. No cream, no nonsense—just silky, salty, cheesy goodness. If you’ve got spaghetti and a few basics, you’ve got dinner.
2. Easy Mexican Chicken Pozole
Link: Easy Mexican Chicken Pozole
This one’s a personal favourite—hearty, vibrant, and pantry-friendly. Using canned hominy, canned chicken broth (or water) and dried spices, this comforting Mexican soup hits all the right notes.
It’s bright, rich, and easy to riff on with whatever garnishes you’ve got.
3. Mixed Bean Salad
If you’ve got a couple cans of beans, you’re halfway to a fibre-rich, protein-packed lunch. We literally make this almost every Sunday as a start to some healthy meal prepping for the week. It makes a quick snack or lunch and keeps well for the week!
This zesty bean salad is proof that pantry meals can be fresh and energizing—not just heavy and beige. Feel free to jazz it up: Add canned corn, jarred peppers, or whatever pickles you’ve got in the fridge.
4. Homemade Granola
Why buy it when you can make it with stuff already in your cupboards? Oats, nuts, maple syrup, and olive oil turn into golden clusters of crunchy, lightly sweet magic. You will need an egg white or two, but that is the secret to the crunchiest granola ever. Customize it with seeds, dried fruit, or a few cheeky chocolate chips.
5. Coconut Lentil Soup
There are nights when all we want is a warm bowl of something that feels like a hug. And Coconut Lentil Soup? That’s our go-to. It can be made in about 30 minutes, and gives us some take-out feels as well!
6. Tomato Butter Sauce
Link: Tomato Butter Sauce Recipe
Our favourite pantry dinner? Tomato Butter Sauce—hands down. We always have a canned whole tomatoes on hand (Mutti brand is the best!) and that’s really all you need to get started. This sauce is silky, deeply satisfying, and laughably simple. It’s one of those “how is it this good?” kind of recipes.
As a professional chef, we come back to it again and again—layered into lasagna, spread under pizza, or just tossed with spaghettini for the ultimate pantry meal. You honestly don’t even need parmesan!
And yes, it only takes four ingredients.
7. Mejadra
Let’s be honest—lentils and rice don’t always sound exciting. But this lentil and rice dish is different. Mejadra is so much more than the sum of its parts. If your pantry has lentils, basmati rice, onions and some spices, you can make this Middle Eastern Classic Comfort dish.
8. Sesame Soy Noodles
If there’s one recipe that you can make from your pantry and that checks all the boxes—quick, satisfying, and kid-approved—it’s Sesame Soy Noodles. This is the dinner (or lunch… or breakfast) we keep on speed dial.
9. Crispy Potato Latkes
Ok this recipe may not technically fall under this category– depends where you store your potatoes! We store ours in the back of the pantry, where it’s cool & dark.
Potato Latkes differ from a pancake in that they do contain an egg and little bit of grated onion (also stored in the back of the pantry!
10. Rice & Bean Bowls!
This is THE pantry power couple! Cook up some rice, use a great quality pinto bean and have fun with the toppings! Add a fried egg on top if you’ve got one. It’s fast, filling, and endlessly riffable. This dinner is done in 20 minutes!
What to Keep in Your Pantry for These Meals
Want to be that person who always has dinner ready, even when the fridge is empty? Stock these pantry MVPs:
- Canned goods: tomatoes, chickpeas, beans, tuna, hominy
- Dry staples: pasta, rice, lentils, oats, flour
- Flavour builders: broth, soy sauce, curry paste, peanut butter, vinegar
- Shelf-stable dairy: UHT milk, parmesan, powdered milk (yes, really)
- Spices: cumin, smoked paprika, garlic powder, chili flakes
- Oils: olive, vegetable, sesame (optional but awesome)
Substitutions
One of the best things about pantry cooking is how flexible it is. Some smart swaps:
- No coconut milk? Use broth + a little nut butter for richness
- Out of canned tomatoes? Try jarred salsa, tomato paste + water, or skip entirely and adjust spices
- No beans? Use lentils, frozen edamame, or even chickpeas
- No fresh lemon or herbs? Use vinegar or dried herbs
- No broth? Salted water + a little soy sauce or nutritional yeast does the trick
What to Know/Avoid When Making Pantry Meals
- Taste as you go. Canned goods can vary in salt and texture. Adjust with citrus, vinegar, or hot sauce.
- Don’t skip the seasoning. Pantry meals come to life with bold flavours—don’t be shy with spices!
- Check expiry dates. Canned and dry goods last long, but not forever. Rotate and replenish when needed.
- Cook smart. Use the sauté first, simmer later rule for deeper flavour—especially with soups and sauces.
Storage Recommendations
Pantry meals are often perfect for batch cooking, and they hold up great in the fridge or freezer:
- Soups, curries, and stews: Freeze well in portions (leave room for expansion)
- Bean salads and granola: Last up to a week in the fridge or airtight container
- Pasta dishes: Best within 2–3 days, but reheat like a pro with a splash of water in a pan
- Dry mixes: Granola or seasoning blends can last months in a cool cupboard
FAQ
Can I cook full meals with zero fresh ingredients?
Yes! Many of these recipes rely completely on shelf-stable items. Bonus points if you’ve got frozen veggies or eggs—but they’re optional.
What’s the best pantry meal to start with?
Try the Pasta Carbonara or the Mixed Bean Salad—they’re fast, forgiving, and crowd-pleasers.
How do I make pantry meals more exciting?
Top with something crunchy (nuts, chips), spicy (chili oil, hot sauce), or creamy (yogurt, mayo). Texture = everything.
Do spices expire?
They don’t “go bad” like food, but they lose their punch. Give ‘em a sniff—if they smell like dust, time to refresh.
Take Your Cooking to the Next Level!
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