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Quick Pasta Sauces

A collection of five quick pasta sauces you can make with pantry staples. Perfect for busy weeknight dinners without a special grocery run.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: Italian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Tomato Garlic Olive Oil Sauce
  • 1 can canned tomatoes (crushed or diced)
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1 teaspoon Italian seasoning or dried basil
  • optional red pepper flakes
Creamy 'No Cream' Pantry Sauce
  • 3 tablespoons olive oil or butter
  • 1 tablespoon flour (or cornstarch)
  • 1 cup milk (or shelf stable milk)
  • 1/4 cup parmesan cheese optional
  • to taste salt
  • to taste pepper
  • 1 teaspoon garlic powder or minced garlic
Lemon Pepper Butter Sauce
  • 3 tablespoons butter
  • 1 lemon juice bottled is fine
  • to taste black pepper
  • to taste salt
  • optional capers
Peanut Sesame Noodle Style Sauce
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar or any vinegar
  • 1 tablespoon sugar or honey
  • 1 teaspoon garlic powder
  • to taste hot sauce or chili flakes
  • to thin water water
Chickpea Marinara 'Protein Boost'
  • 1 can canned chickpeas
  • 1 can canned tomatoes
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1 teaspoon smoked paprika optional

Method
 

Tomato Garlic Olive Oil Sauce
  1. Warm olive oil in a pan on medium heat.
  2. Add garlic and stir for about 30 seconds. Do not let it get dark.
  3. Pour in canned tomatoes, add salt, pepper, and dried herbs.
  4. Simmer for 8 to 12 minutes. If it looks too thick, splash in pasta water.
  5. Toss with pasta and finish with more olive oil if you want it glossy.
Creamy 'No Cream' Pantry Sauce
  1. Melt butter or heat olive oil in a pan.
  2. Add a spoon of flour and stir for 30 to 60 seconds. It should look like a paste.
  3. Slowly pour in milk while stirring so it stays smooth.
  4. Season with salt, pepper, and garlic powder. Add parmesan if you have it.
  5. Let it bubble for 2 to 3 minutes until it coats a spoon.
Lemon Pepper Butter Sauce
  1. Melt butter in a pan, keep the heat low.
  2. Add lemon juice and a lot of black pepper.
  3. Taste and salt lightly. Lemon makes flavors pop, so go slow with salt.
  4. Toss pasta in the pan and add pasta water until it turns silky.
Peanut Sesame Noodle Style Sauce
  1. In a bowl, mix peanut butter, soy sauce, vinegar, sugar, and garlic powder.
  2. Add hot sauce or chili flakes if you want heat.
  3. Thin with warm water until it is pourable.
  4. Toss with hot pasta. Add more water if it tightens up.
Chickpea Marinara 'Protein Boost'
  1. Warm olive oil and garlic in a pan for 30 seconds.
  2. Add canned tomatoes, salt, and pepper.
  3. Add chickpeas. Simmer for 10 minutes.
  4. Smash a few chickpeas with the back of a spoon to thicken the sauce.
  5. Toss with pasta and add herbs or chili flakes.

Notes

These sauces are flexible; you can substitute ingredients based on what you have in your pantry. Always save a splash of pasta water to help sauce cling to the noodles.