Angel hair is my favorite pasta (and the use of Pâtes is a nod to the French influence in my generational line). My brain thinks angel hair tastes different from other thicker types of pasta. Better! Ingredients for this recipe are always available in my house—for me if I get home late from an appointment or if someone stops by unexpectedly.

I sometimes use boxed soups from Trader Joe’s or Safeway (at least out West). I like Butternut Squash, Corn Lemon Grass, and Green Pea varieties. You can make it using a low-salt vegetarian broth and frozen petite green peas, as well.

Ingredients for two

• Angel hair pasta for two (about ¼ of a 16-ounce package or a one-inch diameter bunch)
• One quart of smooth vegetarian soup (not chunky)

Note: If you want to begin from scratch, pour 2 cups low-salt vegetarian broth into a blender, add 2 cups frozen petite green peas, and blend until smooth.

• 1 Tbsp mock-chicken seasoning
• ½ tsp sea salt
• ¼ tsp celery seed salt
• ¼ tsp black pepper
• 2 shakes of capsicum powder (any more and it may be too “hot” for your taste)

Preparation

Place four cups of water in a two-quart saucepan and bring to a boil.

Break the angel-hair pasta into 2-inch lengths and drop them into the boiling water. Cook 5-7 minutes until done.

Drain water and return pasta to saucepan.

Add all other ingredients. Heat through.

Serving

Pour into soup bowls. Garnish with a few parsley flakes or croutons.

Serve with anything you have on hand: corn bread, sourdough toast, baked crackers with avocado or humus, celery sticks with peanut butter, jícama slices, etc.