Creamy, Lemony Pasta Soup

A creamy and lemony pasta soup inspired by traditional Avro La Mono. Quick and wholesome with flavorsome ingredients like tahini, lemon, and whole-grain mustard, perfect for comfort food lovers.

By @christinasots

Original recipe source

Cook time: 10 minutes

Servings: 2

Ingredients

• 1.76 oz Shell Pasta or similar-shaped pasta
• 700 ml Water
• 1 tbsp White Miso
• 1 tbsp Nutritional Yeast
• 6 tbsp Tahini plus extra for topping
• 3 tsp Wholegrain Mustard plus extra for topping
• 1 tsp Bouillon Powder or 1 vegetable stock cube
• 2 tbsp Olive Oil for cooking and drizzling
• 14.11 oz Chickpeas drained
• 2.82 oz Spinach
• 1 Lemon juice only
• 0 Salt
• 0 Black Pepper
• 2 tbsp Tahini for topping
• 1 tsp Wholegrain Mustard for topping
• 1 Lemon zest and juice
• 1 tsp Chili Flakes optional

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 chili flakes, if using.