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This soul-warming cavatelli dish turns everyday ingredients into a bowl of pure comfort that'll wrap you up like your favorite blanket. Mixing sun-dried tomatoes with fragrant herbs and velvety broth creates deep flavors that make this meal fancy enough for guests but simple enough for busy weeknights.
I whipped up this dish during one crazy week when I wanted something cozy but couldn't spend hours in the kitchen. Now it's what I grab when friends pop in without warning or when I need something hearty after a tough day.
What You'll Need
- Sun-dried tomatoes: The oil-packed kind gives you cooking fat and rich flavor all at once
- Shallots: These bring a milder, slightly sweeter kick than regular onions
- Garlic: Nothing beats fresh cloves for that punch of aroma
- Dried herbs: A mix of oregano, fennel seeds, and thyme for that Italian flair
- Red pepper flakes: Just enough to give a slight warmth without burning your mouth
- Parmesan rind: Skip if needed, but it adds amazing depth and savory notes
- Cavatelli pasta: The little ridges grab onto sauce perfectly in every bite
- Pacific Foods Herb & Roasted Garlic Creamy Plant-Based Broth: Adds creaminess without any dairy
- Fresh kale: Packs in nutrients and gives a nice texture difference
- Lemon juice: Wakes up all the flavors and cuts through the richness
Cooking Walkthrough
- Get Everything Ready:
- Cut those shallots into thin slices and grab your grater for the garlic. Chop up the kale nice and small, then put it aside. Chopping it tiny helps it wilt fast and mix well with the pasta.
- Start Your Flavor Foundation:
- Grab that tasty oil from the sun-dried tomato jar and pour it into your pot over medium heat. This oil's already packed with flavor. Toss in those shallots and cook them 3-4 minutes till they're see-through and tender. Sprinkle some salt now to pull out their juices and boost taste.
- Wake Up Those Spices:
- Toss in the oregano, fennel seeds, thyme and pepper flakes, giving everything a good stir. The warmth will release all their hidden flavors. Add the garlic and sun-dried tomatoes, and keep cooking another 4-5 minutes. Don't rush this part – it's where all that good flavor comes from.
- Make Your Soup Base:
- Pour in the veggie stock and drop in that parmesan rind if you've got one. Turn up the heat a bit to get everything bubbling gently. That cheese bit will slowly melt into your broth, making it silky and packed with savory goodness.
- Add The Pasta:
- Throw the cavatelli straight into your simmering pot and let it cook about 5 minutes. It'll soak up all those tasty flavors while it cooks. Then add your kale and let everything bubble another 3-4 minutes till the pasta's just right – soft but still a bit firm. You don't want mushy pasta!
- Make It Creamy:
- Pour in that creamy plant broth or oat milk, stirring gently. Add salt and pepper till it tastes just right. Take it off the heat and fish out that parmesan rind if you used one. Your broth should be a little thicker now from the pasta starch.
- Add The Final Touch:
- Squeeze in fresh lemon juice and taste again to see if it needs more salt or pepper. The lemon really pulls all the flavors together and cuts through the richness. Don't skip this – it makes a world of difference!
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This soup takes me back to my grandma's kitchen in the cold months. She always threw a parmesan rind into her soups, saying it was her secret touch. I thought she was just being thrifty until I made this without it once. The difference was huge – that little rind really turns basic broth into something magical.
Tasty Twists
Feel free to switch things up based on what's in your kitchen. White beans make a great protein boost, and you can swap the kale for spinach if that's what you've got. The real star is that tasty broth, so even with changes, you'll still get that satisfying, comforting base.
Keeping It Fresh
This cavatelli dish stays good in the fridge for up to 3 days. The pasta will drink up more liquid as it sits, so when you heat it up again, just add a splash of broth or water to bring back the original soupiness. I often make twice as much just for leftovers, since it tastes even better the next day.
Pair It With
Enjoy this hearty bowl alongside a simple arugula salad with a squeeze of lemon and drizzle of olive oil to balance out the richness. Grab a chunk of crusty Italian bread to mop up every last drop of that delicious broth.
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A cozy, filling dish that's both casual and fancy, just right for quiet family dinners or when you want to impress your friends without much fuss.
Frequently Asked Questions
- → Can I use different pasta instead of cavatelli?
Absolutely, try small pasta types like orecchiette, shells, or even bow ties. Just watch your cooking time since each pasta shape needs a different amount of time to get tender.
- → How do I keep the extras?
Put any leftovers in a sealed container in your fridge and eat within 3 days. The pasta will drink up more liquid overnight, so you might need to add a bit more broth when you warm it up.
- → What can replace kale in this dish?
Try spinach, Swiss chard, or arugula instead of kale. Remember that spinach and arugula cook way faster, so add them during the last minute of cooking time.
- → Is this a vegetarian meal?
Yes, it's vegetarian if you use veggie-friendly parmesan without animal rennet. To make it vegan, skip the cheese or use a plant-based cheese option.
- → What works instead of plant-based creamy broth?
As the recipe says, plain oat milk works great. You can also use regular milk, half-and-half, or a splash of cream to make it rich.
- → Do I really need lemon juice?
The lemon adds a fresh zing that cuts through the rich broth and cheese. You can skip it, but it really makes all the flavors pop in a way you'll miss without it.