If you’re craving a dish that’s not quite a soup and not quite pasta, this Soupy Pasta Goodness is the perfect balance. With the rich flavors of sun-dried tomatoes, a touch of heat from red chili, and creamy oat milk, this dish is comfort in a bowl.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Ingredients:
- 250g jar sun-dried tomatoes (plus some oil for cooking)
- 1 onion, finely chopped
- 5 garlic cloves, minced
- 1 red chili, seeds removed and finely chopped
- 1 tsp dried oregano
- 1L vegetable stock
- 225g dried pasta (small shape, like shells or penne)
- 150g spring greens, finely chopped
- 500ml oat milk
- Sea salt and freshly ground black pepper to taste
- To serve: chopped basil & parsley, vegan Parmesan, lemon zest
Instructions:
- Heat a little oil from the sun-dried tomato jar in a large pan over medium heat. Once hot, add the onion and a pinch of salt. Fry for 8-10 minutes until soft and translucent. Add the garlic and chili and cook for an additional minute.
- While the onion mixture cooks, finely chop the remaining sun-dried tomatoes. Add them to the pan with oregano, stirring to combine. Let it cook for another 5-6 minutes, until the tomatoes break down.
- Pour in the vegetable stock and bring the mixture to a boil. Reduce to a simmer and add the pasta, along with a pinch of salt. Let it cook for 8 minutes before adding the spring greens. Continue simmering for 2-3 minutes until the pasta is al dente.
- Remove the pan from the heat and stir in the oat milk. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the soupy pasta in bowls, topped with fresh basil and parsley, vegan Parmesan, and a generous grating of lemon zest.
This soupy pasta is a satisfying, creamy, and flavorful dish that will warm you from the inside out! Perfect for cozy dinners or when you’re in the mood for something a little different. Enjoy!
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