Vegan Garlicky Parmesan Pasta Soup
Cheesy, garlicky, noodle soup. One pot, super fast, and totally delicious!
Servings: 6
Ingredients
- 2 Tbsp. Vegan butter, I used Earth Balance
- 1 Shallot, diced
- 4 Cloves Garlic, chopped
- Juice of 1 Lemon
- 8 C. (64 oz.) Vegetable broth
- 1/3 C. Nutritional yeast
- 16 oz. Pasta
- Salt and Pepper to taste
- Parsley for garnish
Instructions
- In a large soup pot, heat the vegan butter on medium high. Then add the diced shallot and chopped garlic. Saute for a minute or 2 until the shallot is translucent. Reducing heat as needed.
- Then pour the lemon juice into the pot, scraping any bit of shallot or garlic off the bottom.
- Now pour in the veggie broth, then the nutritional yeast. Whisk to combine. Trying to get most of the nutritional yeast to dissolve in the broth. Add a few pinches of salt and pepper.
- Bring the broth to a low boil, reducing heat a needed, then add the pasta. Simmer until the pasta is al dente, check the package for instructions.
- Taste and adjust seasoning, I needed to add more salt and pepper. You can add a squeeze more lemon juice if you want as well. Serve immediately. Top with parsley of you wanna!
Notes
If you want to skip the vegan butter, you can saute the shallots and garlic in a few tablespoons of veggie broth.
If the soup sits around for a few hours or overnight, the pasta will absorb the liquid. So, I recommend adding the pasta right before you want to serve.