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A bowl of Soupy Pasta Goodness - Georgie Eats

SOUPY PASTA GOODNESS

It's not quite a soup, it's not quite a pasta dish, but whatever it is, it's utterly delicious.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 250 g jar sun-dried tomatoes
  • 1 onion finely chopped
  • 5 garlic cloves minced
  • 1 red chilli seeds removed & finely chopped
  • 1 tsp dried oregano
  • 1 L vegetable stock
  • 225 g dried pasta (any smallish shape)
  • 150 g spring greens finely chopped
  • 500 ml oat milk
  • sea salt & freshly ground black pepper
  • to serve: chopped basil & parsley, vegan parmesan, lemon zest

Instructions

  1. Pour a little 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.
  2. 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.

  3. 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 spring greens. 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.

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