Soupy Pasta Goodness

• tiempo total: 25 minutes

Ingredientes

250g jar sun-dried tomatoes

1 onion, finely chopped

5 garlic cloves, minced

1 red chilli, seeds removed & finely chopped

1 tsp dried oregano

1L vegetable stock

225g dried pasta (any smallish shape)

150g cavolo nero, roughly chopped

500ml oat milk

sea salt & freshly ground black pepper

to serve: chopped basil & parsley, vegan parmesan, lemon zest

Instrucciones

Pour a glug of oil from the sundried tomato jar into a large pan set over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent. Add the garlic and chilli and cook for a further minute, just to soften.

Meanwhile, remove the rest of the sundried tomatoes from their oil and finely chop. Add them into the pan along with the oregano and stir well to combine. Continue to cook for a further 5-6 minutes, until the tomatoes start to break down.

Pour the vegetable stock into the pan and bring to a boil. Reduce the heat to a simmer, then add the pasta and a pinch of salt. Continue to cook for 8 minutes, before adding the cavolo nero. Simmer for a further 2-3 minutes, until the pasta is al dente, then remove from the heat. Stir through the oat milk, then taste and adjust the seasoning, if needed.

Divide the soupy pasta between bowls and serve topped with lots of chopped basil & parsley, vegan parmesan and a grating of lemon zest.