20 Budget-Friendly Cheap Pasta Recipes Quick and Easy

Title: 20 Budget-Friendly Cheap Pasta Recipes Quick and Easy

Pasta – it’s a staple in many households, and for good reason. It’s comforting, versatile, and can be made to suit any taste or dietary requirement. But what if you’re on a tight budget? Do you have to sacrifice flavor and quality for the sake of affordability? Absolutely not! With these 20 budget-friendly cheap pasta recipes, you’ll be able to whip up a delicious meal without breaking the bank.

From classic combinations like Spaghetti Aglio e Olio with Garlic and Chili Flakes to creative twists like Creamy Garlic Parmesan Pasta with Frozen Peas, we’ve got you covered. Whether you’re looking for a quick weeknight dinner or a satisfying weekend lunch, these recipes are sure to please even the pickiest of eaters.

In this article, we’ll take you on a culinary journey through 20 mouth-watering pasta dishes that won’t put a dent in your wallet. So grab your favorite pasta shape and let’s get cooking!

Spaghetti Aglio e Olio with Garlic and Chili Flakes

A classic Italian recipe that’s quick to make and full of flavor, Spaghetti Aglio e Olio is a staple dish that combines spaghetti with a rich garlic and chili pepper sauce. This version adds an extra kick with the addition of chili flakes.

Ingredients:

– 12 oz spaghetti
– 3-4 cloves garlic, thinly sliced
– 1/2 cup olive oil
– 1/4 teaspoon red pepper flakes (chili flakes)
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced garlic and cook, stirring occasionally, for 4-5 minutes or until golden brown and fragrant.
3. Add the red pepper flakes to the skillet and cook for an additional minute, stirring constantly.
4. Drain the cooked spaghetti and add it to the skillet with the garlic and chili mixture. Toss everything together until the pasta is well coated.
5. Season with salt to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Creamy Garlic Parmesan Pasta with Frozen Peas

Creamy Garlic Parmesan Pasta with Frozen Peas

A rich and satisfying pasta dish that’s perfect for a weeknight dinner or special occasion.

Ingredients

– 8 oz pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add frozen peas to the skillet and stir to combine. Cook for an additional 2-3 minutes or until peas are tender.
4. Stir in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Remove skillet from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Add cooked pasta to the skillet and toss with creamy garlic sauce until well coated.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time

– Pasta cooking time: 8-10 minutes
– Garlic pea sauce preparation time: 5-7 minutes

Total cooking time: 13-17 minutes

Tomato Basil Pasta with Canned Tomatoes

This recipe combines the flavors of fresh basil and ripe tomatoes with the convenience of canned tomatoes, creating a deliciously simple pasta dish that’s ready in no time.

Ingredients:

– 8 oz. pasta (such as spaghetti or linguine)
– 1 can (14.5 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Pour in the crushed tomatoes, salt, and pepper. Stir to combine.
4. Add chopped basil and stir to distribute evenly.
5. Combine cooked pasta and tomato mixture. If needed, add some reserved pasta water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Lemon Butter Pasta with Capers and Breadcrumbs

A bright and citrusy pasta dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients:

– 8 oz. pasta of your choice (e.g., spaghetti, fettuccine)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon grated Parmesan cheese
– 1/4 cup chopped fresh capers
– 1/4 cup breadcrumbs (Panko or regular)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Pour in lemon juice and stir to combine. Bring mixture to a simmer and cook for 2-3 minutes or until slightly reduced.
4. Stir in Parmesan cheese until melted. Add capers and breadcrumbs; cook for an additional 1-2 minutes, stirring frequently.
5. Add cooked pasta to the skillet, tossing to combine with lemon butter sauce. If needed, add some reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.

Cooking Time: 15-20 minutes

One-Pot Pantry Pasta with Chickpeas and Spinach

Quick and satisfying, this one-pot pasta dish is packed with protein-rich chickpeas, nutritious spinach, and flavorful pantry staples. Perfect for a busy weeknight dinner or a cozy weekend meal.

Ingredients:

– 1 pound pasta of your choice
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup cooked chickpeas
– 2 cups fresh spinach leaves
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
3. In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the garlic, diced tomatoes, chickpeas, spinach, oregano, salt, and pepper. Stir to combine.
5. Add the cooked pasta to the pot, stirring to coat with the tomato-chickpea mixture. If needed, add some reserved pasta water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Pasta e Fagioli with White Beans and Tomato Broth

This classic Italian stew is a hearty and comforting meal that combines pasta, white beans, and rich tomato broth.

Ingredients:

– 1 pound small pasta shapes (such as elbow macaroni or ditalini)
– 2 cups cooked white beans (such as cannellini or Great Northern)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes, diced
– 4 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add diced tomatoes, vegetable broth, and basil. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
4. Stir in cooked white beans and cooked pasta. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 45-50 minutes

Garlic Butter Noodles with Frozen Mixed Vegetables

This recipe combines the comfort of garlic butter noodles with the ease of using frozen mixed vegetables, making it a perfect weeknight meal.

Ingredients:

– 8 oz. pasta (such as egg noodles or fettuccine)
– 2 tbsp. unsalted butter
– 1 clove garlic, minced
– 1 cup frozen mixed vegetables (thawed)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add thawed frozen mixed vegetables to the skillet and stir to combine with garlic butter. Cook for an additional 2-3 minutes until vegetables are tender.
4. Add cooked pasta to the skillet, tossing to combine with garlic butter and vegetables. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Tuna Pasta Salad with Mayo and Sweet Corn

This classic tuna pasta salad gets a boost from the creamy addition of mayonnaise and the natural sweetness of corn. A simple and satisfying recipe perfect for a quick lunch or dinner.

Ingredients:

– 8 oz pasta (such as bow tie or penne)
– 1 can of tuna in water (drained)
– 1 cup cooked sweet corn kernels
– 1/4 cup mayonnaise
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the tuna, corn, and mayonnaise. Mix well to combine.
3. Add the cooked pasta to the bowl and toss to coat with the tuna-corn mixture.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley.
6. Serve immediately and enjoy!

Cooking Time: 10-12 minutes (includes cooking time for pasta)

Spicy Peanut Butter Noodles with Green Onions

This spicy and savory pasta dish combines the creaminess of peanut butter with the heat of red pepper flakes, all wrapped up in a flavorful noodle package.

Ingredients:

– 8 oz. noodles (such as linguine or fettuccine)
– 2 tbsp. creamy peanut butter
– 1 tsp. red pepper flakes
– 2 cloves garlic, minced
– 1/4 cup green onions, thinly sliced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine peanut butter, red pepper flakes, and garlic. Whisk until smooth.
3. Add cooked noodles to the skillet and toss to coat with the peanut butter mixture.
4. Stir in green onions and season with salt and pepper to taste.
5. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Pasta Carbonara with Bacon and Egg (No Cream)

This rich and satisfying pasta dish combines the smoky flavor of bacon, the creaminess of egg, and the heartiness of spaghetti.

Ingredients:

– 12 oz spaghetti
– 6 slices of pancetta or thick-cut bacon, diced
– 2 large eggs
– 1/4 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the pancetta or bacon over medium heat until crispy. Remove from heat and set aside.
3. In a small bowl, whisk together the eggs and a pinch of salt.
4. Add the reserved pasta water to the egg mixture and whisk until smooth.
5. Add the cooked spaghetti, pancetta or bacon, and Parmesan cheese to the egg mixture. Toss everything together until well combined.
6. Season with black pepper to taste.

Cooking Time: 20-25 minutes

Lentil Bolognese Pasta with Carrot and Celery

A hearty, plant-based twist on the classic Italian pasta dish, featuring red lentils, carrots, and celery.

Ingredients:

– 1 cup red lentils, rinsed and drained
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 2 stalks celery, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8 oz pasta of your choice
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, and celery in a little oil until tender, about 5 minutes.
2. Add the lentils, crushed tomatoes, basil, oregano, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. Combine cooked pasta and lentil sauce. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 30-35 minutes

Macaroni and Cheese with Flour and Milk Roux

Classic Macaroni and Cheese with Flour and Milk Roux Recipe
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This comforting macaroni and cheese recipe uses a simple flour and milk roux to create a creamy, cheesy sauce that coats perfectly cooked pasta. A timeless favorite for any occasion!

Ingredients:
– 8 oz macaroni
– 2 cups milk
– 2 tbsp butter
– 1 cup grated cheddar cheese (sharp or mild)
– 1/2 cup grated Parmesan cheese
– 2 tbsp all-purpose flour
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
4. Add flour and whisk to combine. Cook for 1 minute, stirring constantly.
5. Gradually add milk, whisking continuously to avoid lumps. Bring mixture to a simmer.
6. Reduce heat to low and let sauce cook for 2-3 minutes or until it thickens slightly.
7. Remove from heat and stir in cheddar and Parmesan cheese until melted and smooth.
8. Combine cooked macaroni and cheese sauce, mixing well to coat pasta evenly.
9. Transfer mixture to a baking dish and top with additional grated cheese if desired.
10. Bake for 15-20 minutes or until golden brown and bubbly.

Cooking Time: 25-30 minutes

Pasta Primavera with Seasonal Frozen Vegetables

A spring-inspired pasta dish that combines the flavors of fresh vegetables with a hint of citrus, all in under 30 minutes. Perfect for a quick and easy dinner or lunch.

Ingredients:

– 8 oz. pasta (linguine or fettuccine work well)
– 1 cup seasonal frozen mixed vegetables (such as peas, carrots, corn)
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add frozen vegetables, white wine (if using), chicken broth, basil, salt, and pepper. Stir to combine.
4. Cook for 5-7 minutes or until vegetables are tender, stirring occasionally.
5. Add cooked pasta to the skillet, tossing to combine with vegetable mixture. If needed, add some reserved pasta water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese (if using).

Cooking Time: 20-25 minutes

Greek Pasta Salad with Cucumber and Feta Cheese

A refreshing and flavorful pasta salad perfect for hot summer days or as a light lunch. This Greek-inspired dish combines the creamy tang of feta cheese with the cool crunch of cucumber, all wrapped up in a bed of al dente pasta.

Ingredients:

– 8 oz pasta (such as bowtie or penne)
– 1 large cucumber, peeled and thinly sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, cucumber slices, feta cheese, olives, and red onion.
3. In a small bowl, whisk together olive oil and white wine vinegar. Pour dressing over the pasta mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.

Cooking Time: 20 minutes

Mushroom Garlic Pasta with Thyme and Olive Oil

Savor the flavors of Italy with this simple yet elegant pasta dish, where earthy mushrooms meet pungent garlic and thyme.

Ingredients:

– 8 oz. pasta (linguine or fettuccine)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until they release their liquid and start browning (5-7 minutes).
3. Add garlic and thyme; stir to combine. Cook for an additional 1 minute.
4. Combine cooked pasta with mushroom mixture; toss to coat.
5. Season with salt and pepper to taste. If desired, sprinkle Parmesan cheese on top.
6. Serve immediately.

Cooking Time: 15-20 minutes

Sausage and Peppers Pasta with Tomato Sauce

A hearty and flavorful pasta dish that combines juicy sausage, sweet peppers, and rich tomato sauce.

Ingredients:

– 1 pound pasta of your choice
– 1 pound Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 cups canned crushed tomatoes
– 1 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking apart with a spoon, until browned, about 5 minutes.
3. Add the sliced peppers, onion, and garlic to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
4. Stir in the crushed tomatoes and chicken broth. Bring the sauce to a simmer and let cook for 10-15 minutes, stirring occasionally.
5. Combine cooked pasta, sausage mixture, and tomato sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Cacio e Pepe with Pecorino Romano and Black Pepper

A classic Italian dish that’s simplicity is its greatest strength, Cacio e Pepe is a creamy, cheesy pasta dish that showcases the rich flavors of Pecorino Romano cheese and black pepper.

Ingredients:
– 12 oz spaghetti
– 1/2 cup grated Pecorino Romano cheese
– 2 tbsp extra virgin olive oil
– 2 tsp freshly ground black pepper
– Salt, to taste

Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. Reserve 1 cup of pasta cooking water before draining the spaghetti.
3. In a large skillet, combine the olive oil, Pecorino Romano cheese, and black pepper.
4. Add the reserved pasta cooking water to the skillet in small increments, stirring constantly, until the cheese sauce is smooth and creamy.
5. Add the cooked spaghetti to the skillet, tossing to coat with the cheese sauce.
6. Season with salt to taste.
7. Serve immediately.

Cooking Time: 15-20 minutes

Garlic Anchovy Pasta with Red Pepper Flakes

Elevate your pasta game with this savory and aromatic dish that combines the pungency of garlic, the saltiness of anchovies, and a hint of heat from red pepper flakes.

Ingredients:
• 12 oz (340g) spaghetti
• 3 cloves garlic, minced
• 2 anchovy fillets, rinsed and finely chopped
• 1/4 cup (60ml) olive oil
• Salt and freshly ground black pepper
• 1/2 tsp (2.5ml) red pepper flakes
• Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add minced garlic and cook for 4-5 minutes or until golden brown.
3. Add chopped anchovies and cook for an additional minute, stirring constantly.
4. Add red pepper flakes and stir to combine. Cook for 30 seconds.
5. Add reserved pasta water to the skillet and stir to create a creamy sauce.
6. Combine cooked spaghetti with garlic-anchovy sauce. Season with salt and black pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: 20 minutes

Pasta with Butter, Sage, and Walnuts

A classic Italian-inspired dish that combines the simplicity of pasta, the earthiness of sage, and the crunch of walnuts.

Ingredients:

– 8 oz. pasta (such as pappardelle or fettuccine)
– 4 tbsp. unsalted butter
– 2 tbsp. chopped fresh sage leaves
– 1/2 cup chopped walnuts
– Salt to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt 2 tbsp. butter over medium heat. Add chopped sage leaves and cook for 1-2 minutes or until fragrant.
3. Add the cooked pasta to the skillet, tossing to combine with the butter and sage mixture.
4. Sprinkle the chopped walnuts over the pasta and toss to coat.
5. Season with salt to taste. If desired, top with grated Parmesan cheese.
6. Serve immediately, garnished with additional fresh sage leaves if desired.

Cooking Time: 15-20 minutes

Creamy Tomato Pasta with Evaporated Milk

This classic pasta dish gets a creamy twist by incorporating evaporated milk, creating a rich and velvety sauce that coats the noodles perfectly. Serve as a comforting weeknight meal or elevate it to a special occasion.

Ingredients:

– 8 oz pasta of your choice
– 2 cups cherry tomatoes, halved
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup evaporated milk
– 1 tsp dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add cherry tomatoes; cook for an additional 3-4 minutes or until they start to release their juices.
4. Pour in evaporated milk; stir to combine. Bring mixture to a simmer.
5. Stir in basil, salt, and pepper. Let sauce thicken slightly.
6. Combine cooked pasta with the creamy tomato sauce. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 20-25 minutes