After a long day, the last thing you want is to spend hours in the kitchen. Luckily, with a well-stocked pantry, you can whip up a delicious and satisfying dinner in no time. These five easy hob recipes use simple pantry staples to create meals that are quick, tasty, and perfect for those busy weeknights. Let’s dive into these effortless recipes that you can make in a flash!
1. Garlic Butter Spaghetti
Ingredients:
- Spaghetti or any pasta (200g)
- Olive oil (2 tbsp)
- Garlic, minced (4 cloves)
- Butter (2 tbsp)
- Red pepper flakes (optional)
- Parmesan cheese, grated (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Cook the spaghetti in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until the garlic is fragrant and golden, about 1-2 minutes.
- Add the butter to the pan and stir until melted. Pour in the reserved pasta water and mix well.
- Toss the cooked spaghetti in the garlic butter sauce, ensuring the pasta is well coated. Season with salt and pepper to taste.
- Serve immediately, garnished with grated Parmesan cheese and chopped parsley if desired.
Ready in: 15 minutes
2. Chickpea and Tomato Curry
Ingredients:
- Canned chickpeas, drained and rinsed (1 can, 400g)
- Canned diced tomatoes (1 can, 400g)
- Onion, chopped (1 medium)
- Garlic, minced (3 cloves)
- Curry powder or garam masala (1 tbsp)
- Coconut milk (1/2 cup, optional)
- Olive oil (2 tbsp)
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Instructions:
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and curry powder, cooking for another minute until fragrant.
- Stir in the canned tomatoes and chickpeas. If using, add the coconut milk for a creamier texture.
- Simmer the curry for 10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
- Serve hot, garnished with fresh cilantro, over rice or with naan.
Ready in: 20 minutes
3. Tuna and Bean Salad
Ingredients:
- Canned tuna, drained (1 can, 150g)
- Canned white beans or cannellini beans, drained and rinsed (1 can, 400g)
- Olive oil (3 tbsp)
- Lemon juice (1 tbsp)
- Red onion, finely chopped (1/2 small)
- Fresh parsley, chopped (2 tbsp)
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the drained tuna and white beans.
- Add the chopped red onion and parsley to the bowl.
- Drizzle the olive oil and lemon juice over the salad, then toss everything together.
- Season with salt and pepper to taste. Serve immediately or chill in the fridge for a refreshing meal.
Ready in: 10 minutes
4. Egg Fried Rice
Ingredients:
- Cooked rice (2 cups, preferably day-old)
- Eggs (2)
- Frozen mixed vegetables (1 cup)
- Soy sauce (2 tbsp)
- Garlic, minced (2 cloves)
- Cooking oil (2 tbsp)
- Green onions, sliced (optional)
Instructions:
- Heat the oil in a large pan or wok over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked.
- Add the frozen mixed vegetables to the pan and stir-fry for 2-3 minutes until heated through.
- Add the cooked rice and soy sauce, tossing everything together until well combined and heated through.
- Serve hot, garnished with sliced green onions if desired.
Ready in: 15 minutes
5. Tomato and Lentil Soup
Ingredients:
- Canned lentils, drained and rinsed (1 can, 400g)
- Canned diced tomatoes (1 can, 400g)
- Vegetable broth or water (2 cups)
- Onion, chopped (1 medium)
- Garlic, minced (3 cloves)
- Olive oil (2 tbsp)
- Cumin powder (1 tsp)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cumin powder, cooking for another minute until fragrant.
- Stir in the canned tomatoes, lentils, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Season the soup with salt and pepper to taste. If desired, use an immersion blender to blend the soup slightly for a creamier texture.
- Serve hot, garnished with fresh basil or parsley.
Ready in: 20 minutes
Conclusion
These quick and easy hob recipes make the most of simple pantry staples, allowing you to create delicious meals in just 30 minutes or less. Whether you’re in the mood for pasta, curry, salad, fried rice, or soup, these dishes are perfect for those nights when you need dinner in a flash. Keep your pantry stocked with these essentials, and you’ll always be prepared to whip up a tasty meal in no time.
