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Brothy Cavatelli with Sundried Tomatoes & Parmesan Recipe

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This brothy cavatelli with sundried tomatoes and Parmesan is a rich, garlicky, and umami-packed stew featuring chewy cavatelli pasta, nutrient-dense kale, and flavorful sun-dried tomatoes. Perfect as a comforting, aromatic soup for colder months, it blends Italian and American influences in a satisfying main course.

Ingredients

Vegetables & Aromatics

  • 3 small shallots, peeled and thinly sliced
  • 4 cloves garlic, grated
  • 2 cups kale, finely chopped
  • 1 lemon, juiced

Pantry & Seasonings

  • 1 7-ounce jar sun-dried tomatoes packed in oil (reserve the oil)
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Liquids & Broth

  • 4 cups vegetable stock
  • 1 1/2 cups Pacific Foods Herb & Roasted Garlic Creamy plant-based broth (or substitute 1 1/2 cups unflavored oat milk)

Other

  • 1 parmesan rind (optional but recommended for flavor)
  • 8 ounces dried cavatelli pasta
  • 2 ounces fresh parmesan cheese, for garnish

Instructions

  1. Prepare Ingredients: Peel and thinly slice the shallots, grate the garlic cloves, and finely chop the kale. Set these aside for use in the recipe.
  2. Heat Oil and Cook Shallots: Place a stock pot or a high-sided sauté pan over medium heat. Pour in the oil reserved from the jar of sun-dried tomatoes (do not add the tomatoes yet). Allow the oil to warm, then add the shallots. Cook, stirring occasionally, until the shallots soften, about 3 to 4 minutes, seasoning with salt as they cook.
  3. Add Herbs and Spices: Stir in the dried oregano, fennel seeds, dried thyme, and red pepper flakes to coat the shallots evenly. Add the grated garlic and the sun-dried tomatoes, then stir and cook for another 4 to 5 minutes until the spices are toasted and the garlic is cooked down.
  4. Add Stock and Parmesan Rind: Pour in the vegetable stock and stir to combine. Add the parmesan rind if using, then raise the heat slightly and bring the soup to a gentle simmer.
  5. Cook Pasta: Add the cavatelli pasta to the simmering broth and cook for 5 minutes.
  6. Add Kale and Continue Simmering: Stir in the chopped kale, and continue to simmer for another 3 to 4 minutes until the pasta is al dente and the kale is tender but still vibrant.
  7. Add Creamy Broth and Season: Pour in the creamy herb & roasted garlic broth (or oat milk, if substituting). Season the soup with salt and pepper to taste. Turn off the heat and remove the parmesan rind from the soup.
  8. Finish with Lemon Juice: Add fresh lemon juice to the soup and adjust seasoning again as needed for brightness and flavor balance.
  9. Serve: Portion the soup into 4 bowls and top each with a generous grating of fresh parmesan and a sprinkle of fresh cracked black pepper. Serve warm and enjoy.

Notes

  • The parmesan rind adds deep umami flavor but is optional if you prefer a vegetarian or dairy-free version.
  • You can substitute the Pacific Foods Herb & Roasted Garlic Creamy plant-based broth with unflavored oat milk, though the broth adds a richer flavor profile.
  • Adjust the red pepper flakes to your preferred spice level or omit if sensitive to heat.
  • Reserve the oil from the sun-dried tomatoes to use for sautéing as it provides excellent flavor infusion.
  • Serve immediately for the best texture of pasta and kale; the pasta may absorb more liquid if stored and reheated.

Find it online: https://yumntasty.com/brothy-cavatelli-with-sundried-tomatoes-and-parmesan-recipe/