pantry recipe

This One Pot Sausage and Sun Dried Tomato Pasta cooks quickly and in one skillet so that no flavor is lost! Make dinner fast, easy, and delicious.

One Pot Sausage and Sun Dried Tomato Pasta

oz sweet Italian sausage (2.00)

olive oil (0.13)

garlic, minced (0.16)

lb frozen broccoli florets (0.85)

chicken broth* (0.28)

sun dried tomatoes (1.00)

oz pasta (any small shape**) (0.80)

red pepper (optional) (0.02)

Parmesan (0.41)

Add the olive oil and sausage to the skillet and cook over medium heat until browned. If using links, cook them until browned on the outside and firm enough to slice, then slice into medallions, return to the skillet, and brown on both sides. Transfer the cooked sausage to a clean bowl and drain off all but about 1 Tbsp fat from the skillet.

Add the minced garlic and frozen broccoli florets to the skillet. Sauté over medium heat for 3-5 minutes, or just until the broccoli is bright green and no longer frozen. Transfer the broccoli florets to the bowl with the sausage.

Add the chicken broth to the skillet and stir or whisk to dissolve the browned bits off the bottom of the skillet. Slice the sun dried tomatoes into strips and add them to the broth with the pasta and a pinch of red pepper flakes. Stir, place a lid on top, and turn the heat up to medium high. When the broth begins to boil, give the skillet a quick stir, replace the lid, and turn the heat down to low or just above low so that the broth maintains a simmer.

Simmer the pasta and sun dried tomatoes for about 7 minutes, stirring every couple of minutes, or until the pasta is tender and most of the liquid is absorbed. If the pasta becomes tender before all the broth has been absorbed, simply let it simmer for the last couple of minutes without the lid.

Once the pasta is tender and only a small amount of thickened liquid remains in the bottom of the skillet, add the cooked sausage and broccoli back to the pasta. Stir to combine and sprinkle the grated Parmesan over top. Serve immediately.

This 10-Ingredient Lentil Bolognese is hearty, meaty, and packed with umami but 100% wholesome, vegan, and gluten-free. And it’s made with just 10 main ingredients—all pantry staples!

10-Ingredient Lentil Bolognese

olive oil

onion, (diced)

garlic cloves, (minced)

oregano

thyme ((or use more oregano))

½ teaspoons kosher salt, (plus more to taste)

black pepper

(5.3-ounce) (150 grams) tube of tomato paste*

(120 mL) dry red wine ((optional)**)

(720 mL) vegetable broth

(185 grams) red lentils, soaked (see step

(32 grams) walnuts (or pecans), crushed finely

(14.5-ounce 410 grams) can of crushed tomatoes

(340-454 grams) egg-free long, wide pasta

balsamic vinegar****

parsley

Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)

Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.

Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.

Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.

Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.

Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.

Add the crushed or diced tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.I prefer to cook for 20 minutes for a more developed flavor.

Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.

Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar)****, and stir to combine.

Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.Note: If you&#039;re not serving all of the bolognese at this time, transfer the amount of bolognese sauce you&#039;d like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.

https://www.youtube.com/watch?v=NBiicQZSbX4&

You can find both vegan bolognese recipes here!  

PANTRY-FRIENDLY LENTIL BOLOGNESE: https://rainbowplantlife.com/10-ingredient-vegan-red-lentil-bolognese/

FANCY PANTS BOLOGNESE 
- 1 ½ TBSP olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Kosher salt + freshly ground black pepper
- 4 TBSP tomato paste
- 1 package Beyond Beef 
- ¾ cup dry red wine (check that it's vegan-friendly!) 
- 1 (28-ounce) can whole peeled tomatoes
- 2 to 3 tsp good-quality balsamic vinegar
- 1 pound egg-free tagliatelle, pappardelle, or fettuccine; or rigatoni or penne; or gnocchi

Cashew Cream 
- 1 cup raw cashews, soaked overnight, or in boiling water for 1 hour
- ¾ cup water
- 2 TBSP lemon juice 
- 1 tsp kosher salt 
- 2 tbsp nutritional yeast
- ½ to ¾ cup fresh basil, slivered 
- ½ cup vegan parmesan cheese

1. Heat a 12-inch saute pan or Dutch oven over medium-high heat. Add olive oil, and once shimmering, add onions and season with a pinch of salt. Stir occasionally and cook for 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and nicely browned, 9-10 minutes.
2. Add the garlic, thyme, and oregano. Stir frequently and cook for 60-90 seconds.
3. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently, until darker red in color.
4. Add the Beyond Beef, 1/2 tsp kosher salt, and pepper to taste. Break up into small pieces with a wooden spoon. Cook until lightly browned and liquid has evaporated, 6 to 8 minutes.
5. Pour in the wine and simmer until completely reduced, 1 to 2 minutes. Pour in the juice from the canned tomatoes; add the tomatoes with your hands, crushing them as you add them to the pot (or crush in a separate bowl). Bring to a simmer and cook until thickened and the flavors have married, about 15 minutes.
6. Meanwhile, cook your pasta in a large pot of salted boiling water until just al dente. Drain.
7. Meanwhile, make the Cashew Cream. Drain soaked cashews and add to a high-powered blender or food processor, along with water, lemon juice, salt, and nutritional yeast. Blend until uniformly creamy and smooth, scraping down the sides as you go. 
8. Add ¼ to ½ cup of the cashew cream to the bolognese and gently simmer for another 3 to 5 minutes, stirring occasionally to prevent sticking, and adding a bit of water as needed.
9. Taste for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. Add cooked pasta to the bolognese and toss until well coated in the sauce. Finish with slivered basil and vegan parmesan. 
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$9 vs. $39 Vegan Bolognese

Chicken Bulgogi that is fabulous on the grill or on a pan. Marinade with just pantry ingredients. Delicious and easy to make. Serve with rice, kimchi and lettuce salad (geotjeori).

Easy Chicken Bulgogi

Thighs

Tbsp soy sauce ((Jin Ganjang))

Tbsp white wine ((Chardonnay))

Tbsp sugar

tsp honey

garlic powder

ginger powder

tsp black pepper

green onions ((chopped) (optional))

Vegetable oil

Remove excess fat from chicken thighs with scissors or knife. Flatten each piece out as much as you can by cutting/splitting open some of the thickest parts with a knife. Whether you cook thighs or breasts, I like to split things open to have even thickness so that every part cooks evenly and quicker.

Add garlic and ginger powder to white wine for it to rehydrate. Like so -

Add remaining sauce ingredients of 3 Tbs soy sauce, 2 Tbs wine, 2 Tbs sugar and 1 1/2 tsp honey. Mix well.

In a large bowl, add chicken and marinade for at least 2 hrs or overnight.

Heat frying pan on medium heat. Drizzle lightly with vegetable oil.

Take thighs out of the marinade and cook in the heated pan. Use a splatter screen if you have one cause they will be splatterin'!! Also see how my thigh pieces are all spread out after splitting them up a little bit.

Cook each side for about 2-3 minutes AT LEAST (most likely a little longer) until they are thoroughly cooked.

Serve with rice and garnish with some fresh chopped green onions.

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10-Ingredient Lentil Bolognese

Easy Chicken Bulgogi

The most viewed pantry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine