10 Minute Creamy, Lemony Pasta Soup

Yield: 2-3

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10 Minute Creamy Lemony Pasta Soup

Prep time: 10 MinTotal time: 10 Min

This wholesome, cosy bowl is packed with flavour from the lemon, miso and wholegrain mustard and the creamy, velvety texture comes from the tahini and olive oil. It's a one pot wonder and is a great way to use up leftover pasta. Swap the spinach for kale, cavolo nero or any other leafy green, if you like.

Ingredients

• 700ml water
• 1 tbsp white miso
• 6 tbsp tahini (plus extra for topping)
• 1 tbsp nutritional yeast
• 3 tsp wholegrain mustard (plus extra for topping)
• 1 tsp bouillon powder (or 1 vegetable stock cube)
• 50g pasta shells (or similar-shaped pasta)
• 2 lemons (zest and juice)
• 80g spinach
• 1 x 400g tin chickpeas (drained)
• 1-2 tsp chilli flakes (optional)
• Olive oil (for cooking and drizzling)
• Salt and black pepper

Instructions

1. Cook the pasta for 1 minute less than stated on the package instructions. Drain and set aside.
2. In a separate pot, add the water and heat over medium heat. Add the miso, nutritional yeast, bouillon powder, tahini, mustard, and about 2 tbsp of olive oil. Whisk well until dissolved, then bring to a simmer.
3. Drain the chickpeas and add them to the pot along with the spinach and the cooked pasta. Stir until the spinach has wilted.
4. Add the juice of one lemon to the soup and season well with salt and black pepper.
5. To serve, divide the soup into bowls. Drizzle with an extra tablespoon of tahini, a teaspoon of wholegrain mustard, and a generous amount of olive oil. Finish with the zest and juice of the second lemon, extra black pepper, salt, and chilli flakes, if using.