1-Diving into making brothy cavatelli is easier than you might think, and it starts with prepping your ingredients for smooth sailing. Begin by thinly slicing 3 small shallots and grating 4 cloves of garlic this sets the stage for all that garlicky goodness. Don’t forget to finely chop 2 cups of kale to add a nutritious crunch later on.

2-Heat the oil from your 7-ounce jar of sun-dried tomatoes in a stockpot over medium heat; this is where the magic begins. Cook the shallots until they’re softened, about 3-4 minutes, then stir in 1 teaspoon each of dried oregano, fennel seeds, and thyme, along with 1/2 teaspoon of red pepper flakes. For a fun twist, if you’re into other pasta dishes, check out our pumpkin ricotta gnocchi recipe for more ideas on pasta variations.

3-Next, add the grated garlic and sun-dried tomatoes, cooking for another 4-5 minutes to build those layers of flavor. Pour in 4 cups of vegetable stock and toss in the optional parmesan cheese rind if you’re using it, then bring everything to a simmer. Add 8 ounces of dried cavatelli pasta and let it cook for 5 minutes before stirring in the chopped kale for an additional 3-4 minutes until the pasta is al dente. For more brothy inspiration, explore our chicken cordon bleu soup, which pairs well with this style of cooking.

4-Finish by mixing in 1 1/2 cups of creamy plant-based broth or oat milk, season with kosher salt and freshly cracked black pepper to taste, and remove from heat. Don’t forget to discard the parmesan rind if you used one. Squeeze in juice from 1 lemon to brighten the flavors, adjust seasonings, and serve topped with 2 ounces of grated fresh parmesan and a dash of black pepper. It’s that simple your brothy cavatelli with sundried tomatoes is ready to enjoy!