You have pasta in the cupboard, but what should you make with it tonight? These ten easy pasta recipes give you a different answer for almost every mood. You can make something fast with pesto or tuna, something fresh with lemon and vegetables, or a richer dinner with mushrooms, baked cheese, or Alfredo sauce.
Every recipe begins with 200 grams of dry pasta, which is about 7 ounces and makes roughly two servings. Cook the pasta according to the package directions. Before draining it, save a mug of the cooking water. That starchy water can loosen a thick sauce and help it cling to the pasta.
Ten Easy Pasta Dinners
- Garlic Butter Shrimp Pasta
- Creamy Mushroom Pasta
- Spicy Tomato Pasta
- Pesto Pasta
- Cheesy Baked Pasta
- Lemon Garlic Pasta
- Creamy Spinach Pasta
- Tuna Pasta
- Veggie Pasta
- Alfredo Pasta
1. Garlic Butter Shrimp Pasta
Garlic butter and shrimp turn a simple bowl of pasta into a quick dinner that feels a little more special.
Ingredients
- 200 grams (7 ounces) dry pasta
- 2 tablespoons butter
- 3 garlic cloves, minced
- 150 grams (about 5 ounces) peeled shrimp
- Fresh parsley, chopped
- Salt and black pepper
Directions
- Cook the pasta and reserve some pasta water before draining.
- Melt the butter in a skillet over medium heat. Stir in the garlic briefly, keeping it pale instead of letting it brown.
- Place the shrimp in a single layer. Cook until opaque and completely done, turning once.
- Add the pasta and a small splash of pasta water. Toss until the garlic butter coats the noodles.
- Finish with parsley and black pepper. Taste before adding salt.
2. Creamy Mushroom Pasta
Browning the mushrooms first gives this creamy sauce a deeper, more savory flavor.
Ingredients
- 200 grams (7 ounces) dry pasta
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- 1 cup cream
- Parmesan, to taste
- Black pepper
Directions
- Cook the pasta and save some cooking water.
- Melt the butter in a wide skillet. Add the mushrooms in a roomy layer and cook until browned.
- Stir in the garlic for about 30 seconds, then pour in the cream.
- Simmer gently until the sauce lightly coats a spoon.
- Add the pasta, Parmesan, and pepper. If the sauce becomes too thick, loosen it with pasta water a spoonful at a time.
3. Spicy Tomato Pasta
This pantry-friendly tomato pasta can be mild or fiery. Begin with a small amount of chili and add more at the table.
Ingredients
- 200 grams (7 ounces) dry pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup tomato sauce
- Chili flakes, to taste
- Fresh basil
Directions
- Cook the pasta, remembering to reserve some of the water.
- Warm the olive oil and garlic over medium heat. Do not let the garlic burn.
- Add a small pinch of chili flakes, followed by the tomato sauce.
- Let the sauce simmer while the pasta finishes cooking.
- Toss the pasta through the sauce. Add a little pasta water if necessary and finish with fresh basil.
4. Pesto Pasta
Choose this one when you want dinner with almost no sauce-making. Keeping the pesto away from high heat helps protect its fresh flavor.
Ingredients
- 200 grams (7 ounces) dry pasta
- 1/4 cup pesto
- 2 tablespoons olive oil
- Cherry tomatoes, halved
- Parmesan, to taste
Directions
- Cook the pasta and save a little cooking water.
- Remove the pan from the heat. Add the pesto, olive oil, and a splash of pasta water.
- Toss until the noodles are evenly coated.
- Fold in the halved cherry tomatoes and finish with Parmesan.
5. Cheesy Baked Pasta
This is the comfort-food option: tomato-coated pasta beneath a bubbling layer of mozzarella and Parmesan.
Ingredients
- 200 grams (7 ounces) dry pasta
- 1 cup tomato sauce
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- Fresh basil
Directions
- Heat the oven to 375°F (190°C).
- Cook the pasta, drain it, and mix it thoroughly with the tomato sauce.
- Spread the pasta in a baking dish. Scatter the mozzarella and Parmesan evenly over the top.
- Bake until the pasta is hot and the cheese is melted with light golden spots.
- Let it stand for a few minutes before serving, then add basil.
6. Lemon Garlic Pasta
Lemon and parsley create a bright pasta dinner without a heavy cream sauce.
Ingredients
- 200 grams (7 ounces) dry pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon
- Fresh parsley, chopped
- Salt and black pepper, to taste
Directions
- Cook the pasta and reserve some cooking water.
- Gently cook the garlic in the olive oil without browning it.
- Add the pasta and a splash of pasta water. Toss until coated.
- Switch off the heat before adding the lemon juice and parsley.
- Taste the pasta. If the lemon seems too sharp, add a little more pasta water.
7. Creamy Spinach Pasta
This sauce is rich, but a full cup of spinach adds color and helps make the bowl feel more complete.
Ingredients
- 200 grams (7 ounces) dry pasta
- 1 tablespoon butter
- 1 cup spinach
- 1 cup cream
- 1 garlic clove, minced
- Black pepper
Directions
- Cook the pasta and reserve some of the cooking water.
- Melt the butter and briefly cook the garlic.
- Add the spinach and stir until wilted.
- Pour in the cream and let it simmer gently.
- Add the pasta, season with pepper, and loosen the sauce with pasta water if needed.
Using frozen spinach? Thaw it first and squeeze out as much liquid as possible. Otherwise, the excess water can make the sauce thin.
8. Tuna Pasta
A can of tuna, an onion, and a few basic seasonings can become a satisfying pantry dinner.
Ingredients
- 200 grams (7 ounces) dry pasta
- 1 can tuna, drained
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 onion, finely chopped
- Salt and black pepper
Directions
- Cook the pasta and save some cooking water.
- Warm the olive oil and cook the onion until soft and translucent.
- Add the garlic and stir briefly.
- Add the drained tuna, break it into pieces, and warm it through.
- Toss in the pasta with enough cooking water to bring everything together.
- Taste before adding salt because canned tuna may already be salty.
9. Veggie Pasta
There is no fixed vegetable list here. This recipe is designed to use what you already have.
Ingredients
- 200 grams (7 ounces) dry pasta
- 1 tablespoon olive oil
- Mixed vegetables, such as broccoli, bell pepper, and zucchini
- 1 garlic clove, minced
- Herbs of your choice
- Salt and black pepper
Directions
- Cook the pasta and reserve some cooking water.
- Cut firm vegetables into smaller pieces so they cook in time.
- Heat the olive oil. Begin with the firmest vegetables and add softer vegetables later.
- Add the garlic near the end so it does not burn.
- Add the pasta, herbs, and a splash of pasta water. Toss and season to taste.
The useful rule is simple: check each vegetable and cook it until it is pleasant to eat before combining the whole pan.
10. Alfredo Pasta
The richest bowl in the collection depends on gentle heat and finely grated Parmesan.
Ingredients
- 200 grams (7 ounces) dry pasta
- 2 tablespoons butter
- 1 cup cream
- 1/2 cup finely grated Parmesan
- Black pepper
Directions
- Cook the pasta and reserve plenty of pasta water.
- Melt the butter over gentle heat and add the cream.
- Warm the mixture without allowing it to boil hard.
- Turn the heat low and gradually stir in the finely grated Parmesan.
- Add the pasta and toss until smooth. If the sauce becomes too thick, add pasta water one spoonful at a time.
- Finish with black pepper and serve immediately while the sauce is creamy and glossy.
Which Pasta Should You Make?
For speed: choose pesto or tuna pasta. For comfort: make cheesy baked pasta or Alfredo. For something lighter: try lemon garlic pasta. To use up vegetables: make the flexible veggie pasta.
All ten dinners begin in the same place: one package of pasta and a mug of reserved cooking water. Choose the sauce that suits your evening, use what you already have, and adjust the final texture before serving.
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