Cavatelli with Sundried Tomatoes (Print Version)
# Ingredients:
→ Aromatics
01 -
4 garlic cloves, grated finely
02 -
3 small shallots, sliced thin after peeling
→ Vegetables
03 -
1 jar (200g) sun-dried tomatoes, oil drained but saved
04 -
2 cups of kale, chopped small
→ Seasonings
05 -
A pinch of salt to your liking
06 -
1 tsp fennel seeds
07 -
1 tsp of dried thyme
08 -
1 tsp dried oregano
09 -
1/2 tsp chili flakes for spice
10 -
Cracked black pepper, adjust to taste
→ Liquids
11 -
1 & 1/2 cups of plant-based roasted garlic broth (use unsweetened oat milk as another option)
12 -
Juice squeezed from 1 whole lemon
13 -
4 cups of vegetable broth
→ Pasta & Cheese
14 -
60g fresh grated parmesan for topping
15 -
225g of dried cavatelli
16 -
A parmesan rind (only if available, optional)
# Instructions:
01 -
Chop the kale into small pieces and keep it aside. Use a knife to slice shallots thin and grate the garlic cloves.
02 -
With a pan or pot over medium heat, drizzle in the saved tomato oil. Let it warm up, then add shallots and cook until they're soft. Sprinkle some salt as you go.
03 -
Stir in the thyme, oregano, fennel seeds, and chili flakes. Add the garlic and tomatoes, cooking a few minutes more to enhance the spices and soften the garlic.
04 -
Pour in the veggie stock next. Toss in the parmesan rind if you’re using it. Turn the heat up a bit until you see a gentle simmer.
05 -
Let the broth simmer as you add the cavatelli. Stir occasionally and cook for about 5 minutes. Toss in the prepared kale and let everything simmer another few minutes till the pasta's just tender.
06 -
Pour in your creamy broth (or oat milk), sprinkle additional salt and pepper if needed, then turn off the heat. Remove the parmesan rind if you used it.
07 -
Squirt in the lemon juice to brighten the flavor and give everything a taste. Adjust salt or spices if needed.
08 -
Fill 4 bowls with the soup. Sprinkle each with parmesan and some cracked black pepper. Serve while it’s still hot and steamy.
# Notes:
01 -
Adding an old parmesan rind brings lots of flavor, but you can skip it if you want a fully vegetarian dish.
02 -
To get a thicker soup, let it sit for five minutes before serving.