5 Pastas That Always Have Your Back

PANTRY PASTARee DrummondThe Pioneer Woman/All Stocked UpFood NetworkRed Onion, Olive Oil, Diced Tomatoes, Chicken Stock, White Wine, Assorted Olives, ArtichokeHearts, Garlic, Salt, Pepper, Pasta, Jarred Pesto, Feta, DrytoastedPine Nuts,PANTRY PASTA Ree Drummond The Pioneer Woman/All Stocked Up Food Network Red Onion, Olive Oil, Diced Tomatoes, Chicken Stock, White Wine, Assorted Olives, Artichoke Hearts, Garlic, Salt, Pepper, Pasta, Jarred Pesto, Feta, Drytoasted Pine Nuts

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Listen, sometimes the last thing that is going to happen is a run to the supermarket. And whether the temp is hovering over the single digits or you just can’t bring yourself to mobilize for another trip to the store, that shouldn’t prevent you from whipping up a solid meal.

Next time a supermarket run just isn’t in the cards, look to pantry staples like dried pasta, canned tomatoes and more for a killer meal that’s ready on the fly. Here are five pasta recipes to keep in your back pocket.

Even The Pioneer Woman’s supplies can run low between shopping trips. When she’s low on loot, Ree Drummond gets by with her Pantry Pasta, a hearty combination made possible by jarred artichokes, canned tomatoes, olives, jarred pesto and toasted pine nuts. Add a little chunky feta, which lasts a long time in the fridge, and you’d never guess this pasta came together with so many secret weapons.

FROM THE PANTRY: CREAMY MUSHROOM PASTA Food Network Kitchen Bowtie Pasta, Evaporated Milk, Chicken Broth, Olive Oil, AllPurpose Flour, Dijon Mustard, Garlic, Worcestershire Sauce, Sweet Paprika, Jar Sliced Mushrooms, Sherry Vinegar or White Wine Vinegar, Dried Dill Weed, Dried Chives, or Dried Parsley

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Though achieving a creamy consistency might sound like it should involve, well, cream, this recipe for Creamy Mushroom Pasta proves that’s not always the case. Instead, a blend of evaporated milk, flour and mustard achieves a dose of uber-creamy comfort that’s possible even if you have an empty fridge. Toss it with bow-ties and jarred mushrooms for a well-rounded pasta meal.

Linguine Puttanesca

Linguine Puttanesca

Pasta and a Spicy Melange in a White Dish

©Food: Jaime Kimm Prop: Marina Malchin

Food: Jaime Kimm Prop: Marina Malchin

Bring water to a boil for an on-the-fly pasta that you could have on the table in a half hour flat, without even going to the store. Food Network Magazine’s recipe for Linguine with Tuna Puttanesca tosses ever-faithful canned tuna, canned San Marzano tomatoes, kalamata and capers together for a pasta dish with big, tangy flavors.

Traditionally, Spanish-style romesco sauce comes together with a blend of nuts, roasted red peppers and bread (which works as a thickening agent). Our Food Network Kitchen’s version of Pantry Pasta with Romesco Sauce is smoky and slightly tangy from the incorporation of smoked paprika.

A good marinara sauce is one of those recipes that every cook should have in his or her arsenal. Ina Garten’s go-to recipe for Marinara Sauce relies on red wine and sauteed garlic for a full-bodied flavor, and is delightfully chunky, thanks to chopped onions and the tomatoes. Toss with your favorite pasta and dinner is good to go.

Get more pasta recipes from family and friends:

In Jennie’s Kitchen: Spaghetti Limone

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