10 Minute Creamy, Lemony Pasta Soup

🥘 Ingredients

• pasta shells 50 g
• water 700 ml
• white miso 1 tbsp
• nutritional yeast 1 tbsp
• bouillon powder 1 tsp
• tahini 6 tbsp
• wholegrain mustard 3 tsp
• olive oil 2 tbsp
• chickpeas 400 g
• spinach 80 g
• salt ½ tsp
• black pepper ½ tsp
• tahini 1 tbsp
• wholegrain mustard 1 tsp
• olive oil 1 tbsp

1. 1

   Cook the pasta shells for 1 minute less than stated on the package instructions. Drain and set aside.
2. 2

   In a separate pot, add the water and heat over medium heat. Add the white miso , nutritional yeast , bouillon powder , tahini , wholegrain mustard , and about olive oil . Whisk well until dissolved, then bring to a simmer.
3. 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. 4

   Add the juice of one lemon to the soup and season well with salt and black pepper .
5. 5

   To serve, divide the soup into bowls. Drizzle with an extra 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{1%tsp} (optional).