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pasta recipes

Dinner Recipe

Sun Dried Tomato and Kale Pasta Soup

Sun Dried Tomato and Kale Pasta Soup

Easy Pasta Soup Recipe with Sun dried Tomato & Kale

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.

Why settle for soup or pasta, but combine them to create the ultimate vegan dinner idea. This one is so comforting and perfect for either summer or autumn. You can add plant based cream at the end of the cooking process to create an even richer pasta soup if preferred.

What’s in the pasta soup?

Pasta- I’ve used Conchiglie pasta for this one as the little shells make perfect cups for holding more of that delicious soup filling. If you don’t have this pasta, feel free to use whatever you have in your cupboards.

Sun dried tomatoes – These give a sweet but rich flavour and depth to the recipe. I’ve used them in the stock by chopping them fine, but also to top the soup so you get a delicious pop of flavour.

Kale- It’s best using the leaf rather than the stalk for this recipe, so strip off the leaves and scrunch with your hands. Lot’s of people call it ‘massaging kale’ but essentially the process is just making the leaf a little easier to digest and chew.

Vegan Cream- There are so many brands that do a plant based cream alternative now, so it’s really easy to find in the shops. This makes the recipe even richer, creamier and delicious. If you don’t want to add the cream, please feel free to leave this out and just have a tomato based soup.


Pasta soup recipe

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Sun Dried Tomato and Kale Pasta Soup

Sun dried Tomato and Kale Pasta Soup

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 100 g conchiglie pasta or any dried pasta
  • 2 tbsp plant based butter
  • 1 red onion finely diced
  • 5 garlic cloves finely chopped
  • 2 tbsp chopped sun dried tomatoes
  • 1 roasted red pepper finely chopped (I use the ones that you get in jars)
  • 2 tbsp tomato puree plus a splash of boiling water
  • 1 stock cube + 1l boiling water I used the pasta water
  • 80 g kale roughly massaged and torn
  • 1 tsp each dried sage basil and parsley
  • Large pinch of salt and pepper to season

Serve with

  • Cracked black pepper
  • Sun dried tomatoes
  • Toasted bread
  • 100 ml plant based single cream

Instructions
 

  • Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 mins
  • Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes
  • Add the minced garlic to the pot and continue to fry for a further 2-3 minutes
  • Drain the pasta, adding the water to a bowl and mix with the stock cube
  • Add the tomato purée with a spoonful of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale*
  • After a minutes of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper
  • If you're adding the vegan cream, add with the last 3 minutes of cooking as you don't want a high heat otherwise it'll curdle. Stir through and enjoy with some crunchy toast.

Notes

Top tip with the kale, remove the big stalks, roughly massage top help make it easier to cook and chew

If you like this recipe why not try my hearty harissa, cauliflower and potato stew

Chickpea and potato stew vegan

pasta soup recipe

Lunch & Light Bites Recipe

12 Minute Roasted Pepper & Wild Mushroom Pasta

roasted pepper pasta wild mushrooms

Delicious Roasted Pepper Pasta in 12 Minutes?

This roasted pepper pasta with wild mushrooms is so simple, just pop the pasta onto boil, blitz the roasted pepper ingredients and mix together! Perfect for mid week meals, this is super speedy, creamy and vegan friendly. Can be easily made gluten free by just swapping to a GF pasta. This can be ready in 15 minutes when using jarred peppers, even better for a speedy vegan recipe.

Let’s get into the recipe

Roasted Peppers- For this recipe I’ve used a jar of antipasti roasted peppers preserved in olive oil. It works perfectly for this, it’s full of flavour and absolutely perfect to blitz into a thick creamy sauce.

Vegan Cream- I used oatly cream which is like a single cream in texture, two cartons of this will work if you’re doubling this up to serve 4 people.

Dried herbs- This is what helps keep the recipe super speedy, I’ve used thyme, parsley, marjoram, oregano however you can used a mix of Herbs Da Province if that’s easier. It’s a very forgiving recipe.

Penne Pasta- I’ve used penne but honestly, ANY pasta will work. GF option if you need it to be!

Pasta water- Don’t forget to add a good ladle of the pasta water to the sauce, it’ll help it stay smooth and creamy and not too thick

Wild Mushrooms- Using wild mushrooms adds so much texture to this pasta recipe, but you can easily swap for chestnut or cup. Using a shiitake or a chanterelle mushroom gives a beautiful umami flavour to this recipe.

12 minute roasted pepper pasta


roasted pepper pasta wild mushrooms

Roasted Pepper & Wild Mushroom Pasta

12 Minute recipe, of roasted peppers served with wild mushrooms. Creamy, delicious, vegan and so easy to make. Perfect for mid week meals.
Prep Time 2 mins
Cook Time 10 mins
Servings 2 People

Ingredients
  

For the sauce:

  • 300 g jar roasted red peppers
  • 250 ml vegan single cream
  • 1/2 lemon squeezed
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tap parsley
  • 1 tsp garlic powder
  • Large pinch salt & pepper
  • 1/2 tsp marjoram optional

Stir into:

  • 200 g wild mushrooms 1 tbsp tamari to fry in
  • 2 portions cooked pasta plus ladle of pasta water for the sauce

Instructions
 

  • Pot a pot of water onto boil with 2 portions of penne pasta + a generous pinch of salt
  • Roughly chop the wild mushrooms then pop them to fry in a deep pan with the tamari (and garlic if you're adding a clove)
  • Blitz all of the sauce ingredients together in a food processor or blender then add to the mushrooms once they've fried for around 5 minutes
  • Save a ladle of the pasta water and add to the pan with the sauce, mix together
  • Add the cooked drained pasta, season heavily with salt and pepper, top with fresh basil (optional) and enjoy

Notes

  • Save a ladle of the seasoned pasta water to add into the sauce to help it stay creamy and not too thick
  • Fry off the mushrooms in the tamari, add a clove of garlic if you love garlic!

If you like this recipe why not try my Easy Tomato & Garlic Pasta Recipe

15 minute tomato pasta vegan