1 tbsp olive oil
1 onion diced
3 cloves garlic minced
2 tbsp tomato paste
1 tin chopped tomatoes
600ml vegetable stock
600ml soya milk
16oz rice pasta (gluten free)
5oz fresh spinach or chard
20g nutritional yeast
In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi translucent.
Add the garlic and tomato paste and cook for 3 more minutes.
Add the tomatoes and cook for 3-5 mins
Season with salt and pepper and then add the veg stock, soya milk and pasta and stir.
Bring to the boil, cover, reduce heat and simmer for 10mins.
Add the spinach/chard and stir until wilted.
Add the nutritional yeast and stir.