10 Minute Creamy, Lemony Pasta Soup

Ingredients

• 700 ml Water
• 400 g Tin chickpea
• 1 tsp Chilli flake
• 80 g Spinach
• 1 Salt and black pepper
• 1 Olive Oil
• 2 Lemon
• 3 tsp Wholegrain mustard
• 1 tbsp Nutritional yeast
• 6 tbsp Tahini
• 1 tbsp White miso
• 50 g Pasta shell
• 1 tsp Bouillon powder

Method

1. 0

   Cook the pasta for 1 minute less than stated on the package instructions. Drain and set aside.

2. 1

   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. 2

   Drain the chickpeas and add them to the pot along with the spinach and the cooked pasta. Stir until the spinach has wilted.

4. 3

   Add the juice of one lemon to the soup and season well with salt and black pepper.

5. 4

   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 chili flakes, if using.