Step 1: Sauté the Aromatics

• Pour a few tablespoons of oil from the jar of sun-dried tomatoes into a large pan. Set it over medium heat.
• Add the chopped onion and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until the onion is soft and translucent.
• Next, stir in the minced garlic and chopped chili. Sauté for another minute just to soften the garlic—don’t let it brown.

Step 2: Add the Tomatoes & Seasoning

• While the aromatics are cooking, finely chop the sun-dried tomatoes from the jar. Add them to the pan along with 1 teaspoon of dried oregano.
• Continue cooking for 5–6 minutes. The tomatoes will begin to break down and infuse the base with rich umami flavor.

Step 3: Simmer with Stock & Pasta

• Pour in 1 liter of vegetable stock and bring everything to a gentle boil.
• Reduce heat to a simmer, then stir in 225 g of dried pasta. Season with a pinch of salt and cook for about 8 minutes, stirring occasionally to prevent sticking.

Step 4: Add Greens & Finish with Oat Milk

• Add 150 g of finely chopped spring greens to the pan. Continue to simmer for another 2–3 minutes until the pasta is al dente and the greens are wilted.
• Remove from heat and stir in 500 ml oat milk to add a creamy finish to the broth. Taste and adjust the seasoning with more salt and black pepper if needed.

Step 5: Serve and Garnish

Ladle your soupy pasta into bowls and top with:

• Chopped basil and parsley
• A sprinkle of vegan parmesan
• A fresh grating of lemon zest
• Serve immediately with crusty bread or a side salad for a full meal.