It was a Friday night. I was starting to get hungry; the rumbly tummy feeling was setting in. I wandered over to the fridge and started poking around, looking for dinner inspiration. That’s when I spotted a little container of cherry tomatoes I’d completely forgotten about. The food guilt hit me hard. I’ve thrown out too many almost-good ingredients in the past, but this time, I was determined to do better. I was going to save those tomatoes and turn them into something delicious.
This creamy, savoury pasta dish came together using what I had in my pantry and fridge. No fancy ingredients. No special trip to the store. Just a desire to reduce waste by using what I had on hand, and still eat something that felt a little special.
I try to keep a well-stocked pantry and fridge with kitchen staples — ingredients that can be used across multiple meals and help reduce waste. It’s a habit that saves me time, money, and that dreaded fridge clean-out guilt. I knew I had some pasta noodles, an onion or two, a bit of cream cheese, milk, herbs, and either chorizo or salami — plenty to work with. Instead of reaching for a jar of tomato sauce, I decided the cherry tomatoes would be the heart of the dish — no need for canned sauce; I could save that for another day. Roasting them felt like the right move. It would concentrate their flavour and give the sauce a sweet, slightly acidic base that balanced beautifully with the creaminess to come. Plus, there’s something deeply satisfying about turning something nearly forgotten into the star of the meal.
The result? A bowl of warm, creamy pasta loaded with blistered cherry tomatoes, savoury pan-fried salami (or whatever protein you have on hand), and a tangy cream cheese sauce that brings everything together in the best way. It’s flexible, satisfying, and precisely the kind of meal I want when I need comfort without complication.
Here’s what I used — feel free to make it your own based on what’s in your fridge:
1 cup cherry tomatoes (mine were getting soft)
1/2 an onion
2–3 tbsp cream cheese
A splash of milk
Pasta noodles (I used what was in the cupboard)
A few slices of German salami (you could use turkey, chorizo, or skip the meat)
Olive oil, salt, pepper
One of the things I love most about this recipe is its adaptability. It’s the kind of meal that encourages you to use what’s in your fridge. I’ve made it with German salami, sliced turkey breast, and even pancetta — all delicious in their own way. If you’re vegetarian, skip the meat entirely or toss in some sautéed mushrooms for a savoury boost. Garlic is a great addition too — just a clove or two, sautéed with the onions, adds a lovely depth of flavour. If you like a little heat, a pinch of chilli flakes or a dash of hot sauce stirred into the sauce does the trick.
For a dairy-free version, you can substitute the cream cheese and milk with your favourite unsweetened plant-based alternatives — oat milk and a spoonful of cashew cream or dairy-free cream cheese work well. And if you’re gluten-free, swap the pasta for a gluten-free version — there are so many great ones out there now that hold up beautifully in creamy sauces.
Roast or Sauté the Tomatoes
Toss the tomatoes with a bit of olive oil, salt, and pepper. Roast them at 400°f (200°c) for about 15–20 minutes, until they are soft and blistered.
(If you don’t want to use the oven, you can sauté them in a pan until they burst.)Cook the Pasta
Boil your pasta in salted water. Before draining, scoop out 1/4 cup of pasta water — it’ll help bring the sauce together later.Sauté the Onion and Protein
In a large pan, sauté your protein of choice (I used chopped salami) until it starts to crisp. Add the diced onion and cook until soft. Optional: add garlic or chilli flakes here for extra flavour.Make the Sauce
Lower the heat. Stir in cream cheese and a splash of milk. Let it melt into a creamy sauce. Add some reserved pasta water if the sauce is too thick. Season to taste.Combine and Serve
Toss the drained pasta and roasted tomatoes into the sauce. Stir until everything is coated and happy. Garnish with herbs or cheese if you have some on hand.
This turned out to be such a tasty dinner — filling, comforting, and exactly what I needed at the end of a long week. I felt good about avoiding waste and even better about making something delicious out of what I already had.
If you try it, I’d love to know what you added or swapped to make it your own! Reducing waste doesn’t have to mean giving up flavour or comfort — sometimes it just means giving those almost-forgotten ingredients one last delicious chance.
💛— Home Town Girl
