10 Easy Pasta Recipes for Quick Weeknight Dinners
It’s 6 p.m., you’re tired, and everyone is hungry. This is exactly when a good pasta recipe earns its place in your kitchen. Pasta cooks fast, stretches a handful of ingredients into a full meal, and works for almost every diet and budget. In this list you’ll find 10 easy pasta recipes that use simple pantry ingredients and take between 15 and 40 minutes from start to finish.
Most of these dishes are vegetarian, several can be made vegan with a small swap, and none of them need special equipment. Pick one, put the water on to boil, and dinner is basically sorted.
In This Article
- Creamy Spinach Rigatoni
- Spaghetti Aglio e Olio
- Baked Tomato Pasta
- Penne Arrabbiata
- Lemon Garlic Linguine
- Creamy Mushroom Fettuccine
- One-Pot Veggie Pasta
- Pesto Fusilli with Cherry Tomatoes
- Vegan Cashew Cream Pasta
- Baked Mac and Cheese
5 Quick Tips Before You Start
- Salt the water generously. It should taste lightly salty, like the sea. This is your only chance to season the pasta itself.
- Save a mug of pasta water. The starchy water helps sauces cling to the pasta and turns oil or cream into a silky coating.
- Cook it 1 minute short of the packet time. Finish it in the sauce so it absorbs flavor and doesn’t turn mushy.
- Don’t rinse cooked pasta. Rinsing washes away the starch that helps sauce stick (the only exception is pasta for cold salads).
- Use a big pot. Plenty of room and water keeps the pasta from clumping together.
1. Creamy Spinach Rigatoni
Creamy spinach rigatoni with fresh basil.
Rigatoni’s wide tubes trap the sauce, so every bite is creamy and a little green. The spinach wilts into the sauce in seconds, which makes this one of the fastest ways to get vegetables onto a weeknight plate.
Ingredients
- 350 g rigatoni
- 200 g fresh spinach
- 3 garlic cloves, minced
- 200 ml cooking cream
- 40 g grated parmesan (or vegetarian hard cheese)
- 1 tbsp olive oil, a pinch of nutmeg, salt and pepper
Method
- Boil the rigatoni in salted water until just al dente. Save a mug of pasta water, then drain.
- Warm the olive oil in a large pan and cook the garlic for 30 seconds. Add the spinach and stir until wilted.
- Pour in the cream, add the nutmeg, and simmer gently for 3 minutes.
- Add the pasta and cheese, toss, and loosen with a splash of pasta water. Season and serve.
2. Spaghetti Aglio e Olio
Spaghetti aglio e olio: garlic, olive oil and chili.
The classic empty-cupboard pasta. Garlic, olive oil, and chili are all it takes, and the secret is gentle heat: golden garlic is sweet, burnt garlic is bitter.
Ingredients
- 350 g spaghetti
- 6 garlic cloves, thinly sliced
- 80 ml good olive oil
- ½ tsp chili flakes
- A handful of chopped parsley, salt to taste
Method
- Cook the spaghetti in well-salted water. Reserve a mug of pasta water.
- While it cooks, warm the oil and garlic in a cold pan over low heat. Cook for 3 to 4 minutes until the garlic is pale gold.
- Add the chili flakes, then the drained spaghetti and a few spoonfuls of pasta water.
- Toss over the heat for 1 minute until glossy, then finish with parsley.
3. Baked Tomato Pasta
Baked tomato pasta with melted mozzarella.
When you want something comforting that mostly looks after itself, this is it. Mix, top with cheese, and let the oven do the work. It also reheats beautifully for next-day lunches.
Ingredients
- 350 g penne or rigatoni
- 500 ml tomato passata
- 3 garlic cloves, minced
- 200 g mozzarella, torn or grated
- 1 tsp dried oregano, olive oil, fresh basil, salt and pepper
Method
- Heat the oven to 200°C (400°F). Boil the pasta for 2 minutes less than the packet says, then drain.
- Stir the pasta with the passata, garlic, oregano, a drizzle of oil, salt, and pepper in a baking dish.
- Scatter the mozzarella over the top.
- Bake for 15 to 20 minutes until bubbling and golden. Add fresh basil before serving.
4. Penne Arrabbiata
Spicy penne arrabbiata straight from the skillet.
“Arrabbiata” means “angry,” a nod to the chili heat. It’s a bright, punchy tomato sauce that comes together while the pasta boils, and you can dial the spice up or down to suit your household.
Ingredients
- 350 g penne
- 400 g canned chopped tomatoes
- 3 garlic cloves, sliced
- 1 tsp chili flakes (start with ½ tsp if you’re unsure)
- 2 tbsp olive oil, fresh basil, salt
Method
- Cook the penne in salted water until just al dente.
- Warm the oil in a skillet, add the garlic and chili, and cook for 1 minute.
- Add the tomatoes and a pinch of salt. Simmer for 10 minutes until thickened.
- Toss in the drained penne with a splash of pasta water and top with torn basil.
5. Lemon Garlic Linguine
Fresh and zesty lemon garlic linguine.
Light, bright, and ready in the time it takes to boil the pasta. Lemon zest gives fragrance and the juice adds a tangy lift, so you get a lot of flavor from very few ingredients.
Ingredients
- 350 g linguine
- Zest and juice of 2 lemons
- 3 garlic cloves, minced
- 60 ml olive oil
- 30 g grated parmesan (optional), black pepper, parsley
Method
- Boil the linguine in salted water and save a mug of the cooking water.
- Gently warm the olive oil and garlic for 1 to 2 minutes without browning.
- Add the pasta, lemon zest, juice, and ¼ cup pasta water. Toss for 1 minute.
- Finish with plenty of black pepper, parsley, and parmesan if using.
6. Creamy Mushroom Fettuccine
Creamy mushroom fettuccine with fresh thyme.
Browned mushrooms bring a deep, savory flavor that makes this feel like restaurant food. The trick is to leave them alone in the pan for a couple of minutes so they brown instead of steam.
Ingredients
- 350 g fettuccine
- 300 g mushrooms, sliced
- 2 garlic cloves, minced
- 150 ml cooking cream
- 30 g grated parmesan, 1 tbsp butter, 1 tbsp olive oil, fresh thyme, salt and pepper
Method
- Cook the fettuccine in salted water. Save a mug of pasta water and drain.
- Heat the butter and oil in a wide pan. Add the mushrooms in a single layer and cook for 5 to 6 minutes until deep golden.
- Add the garlic and thyme for 30 seconds, then pour in the cream and simmer for 2 minutes.
- Toss in the pasta and parmesan with a splash of pasta water. Season and serve.
7. One-Pot Veggie Pasta
One-pot veggie pasta: less washing up.
Everything cooks in one pot, and the pasta absorbs the stock as it softens, so the sauce is naturally thick and flavorful. It’s perfect for nights when you really don’t want a pile of dishes.
Ingredients
- 300 g fusilli or other short pasta
- 1 zucchini, cut into half-moons
- 200 g cherry tomatoes, halved
- 100 g baby spinach
- 3 garlic cloves, about 750 ml vegetable stock, 2 tbsp olive oil, salt and pepper
Method
- Soften the zucchini and garlic in olive oil in a large pot for 3 minutes.
- Add the tomatoes, pasta, and stock. Bring to a boil, then lower to a steady simmer.
- Cook for 10 to 12 minutes, stirring often, until the pasta is tender and the liquid has reduced to a sauce. Add a little hot water if it gets too dry.
- Stir through the spinach until wilted. Season and serve.
8. Pesto Fusilli with Cherry Tomatoes
Pesto fusilli with cherry tomatoes and pine nuts.
Fusilli’s spirals hold on to pesto brilliantly. Use a good store-bought jar when you’re short on time, or blend your own basil pesto if you have a few extra minutes.
Ingredients
- 350 g fusilli
- 120 g basil pesto (store-bought or homemade)
- 200 g cherry tomatoes, halved
- 30 g pine nuts, toasted
- Grated parmesan, salt and pepper
Method
- Cook the fusilli in salted water. Save a mug of pasta water, then drain.
- Toast the pine nuts in a dry pan for 2 minutes until golden.
- Return the pasta to the pot off the heat. Stir in the pesto with a splash of pasta water until it coats every spiral.
- Fold in the tomatoes, top with pine nuts and parmesan, and serve warm.
9. Vegan Cashew Cream Pasta
Vegan cashew cream pasta with nutritional yeast.
Soaked cashews blend into a smooth, rich sauce that tastes surprisingly creamy, with no dairy at all. Nutritional yeast adds a savory, cheesy note.
Ingredients
- 350 g rigatoni or other short pasta
- 120 g raw cashews, soaked in hot water for 15 minutes
- 2 garlic cloves
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice, about 200 ml water, salt and pepper, fresh herbs
Method
- Drain the cashews and blend with the garlic, nutritional yeast, lemon juice, water, and ½ tsp salt until completely smooth.
- Cook the pasta in salted water. Save a mug of pasta water, then drain.
- Return the pasta to the pot, pour in the cashew sauce, and warm gently for 2 minutes, adding pasta water until silky.
- Top with extra nutritional yeast, black pepper, and fresh herbs.
10. Baked Mac and Cheese
Baked mac and cheese with a golden breadcrumb crust.
The ultimate comfort-food finish. A smooth cheese sauce, a crunchy golden top, and plenty of stretch when you lift the first spoonful out of the dish.
Ingredients
- 300 g macaroni
- 40 g butter and 40 g plain flour
- 600 ml milk
- 200 g sharp cheddar, grated
- 1 tsp mustard, 40 g breadcrumbs, salt and pepper
Method
- Heat the oven to 200°C (400°F). Boil the macaroni for 2 minutes less than the packet says and drain.
- Melt the butter, stir in the flour, and cook for 1 minute. Add the milk gradually, whisking, and simmer until thickened.
- Take off the heat and stir in the mustard and most of the cheese until melted. Season well.
- Mix with the macaroni, tip into a baking dish, and top with breadcrumbs and the remaining cheese.
- Bake for 15 to 20 minutes until golden and bubbling.
How to Make These Recipes Vegan
- Cheese: use nutritional yeast or a plant-based cheese.
- Cream: swap in oat cream, coconut cream, or the cashew sauce from recipe 9.
- Butter and milk: use plant-based butter and unsweetened soy or oat milk.
- Pesto: check the label, since many jars contain parmesan, or make it with nutritional yeast.
Also check that your dried pasta is egg-free. Most dried pasta is, but fresh pasta often isn’t.
Storing & Reheating Tips
Let pasta cool, then store it in airtight containers in the fridge for up to 3 days. Reheat in a pan with a splash of water, milk, or stock to loosen the sauce, or in the microwave in short bursts, stirring between each one. Baked dishes like the tomato pasta and mac and cheese reheat well in the oven, covered with foil, at 180°C (350°F) for 15 to 20 minutes. Oil-based pastas like aglio e olio taste best fresh but can be eaten cold or gently reheated the next day.
Frequently Asked Questions
What is the easiest pasta recipe for beginners?
Spaghetti aglio e olio and lemon garlic linguine are great starting points. They use only a few ingredients and teach you the key skill of finishing pasta in the sauce with a little pasta water.
Can I make pasta ahead of time?
Yes. Baked pastas such as the tomato pasta and mac and cheese can be assembled a day ahead and baked when you’re ready. For other dishes, you can make the sauce in advance and cook the pasta fresh.
How do I stop pasta from sticking together?
Use a large pot with plenty of boiling water, stir during the first minute or two, and toss the pasta straight into the sauce after draining instead of letting it sit.
How much pasta should I cook per person?
A good guide is 80 to 100 g of dried pasta per person for a main meal. The recipes above use 300 to 350 g to serve four.
Which pasta shape works best with which sauce?
Tubes and spirals (rigatoni, penne, fusilli) hold chunky and creamy sauces. Long strands (spaghetti, linguine, fettuccine) suit oil-based and silky sauces.
Final Thoughts
Whether you want a spicy arrabbiata, a creamy mushroom fettuccine, or a cozy baked mac and cheese, these easy pasta recipes make weeknight dinners far less stressful. Start with the one that matches the ingredients you already have, and work your way down the list.
We’d Love to Hear From You!
Did you try one of these easy pasta recipes? Let us know which one was your favorite in the comments below, and save this post on Pinterest so it’s ready for your next busy evening.