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Prep the veg – Finely chop the carrot, onion and celery. Peel and mince the garlic. Juice the lemon. Chop the parsley.
Make the soup base – Heat plant-based butter in a large deep pan over medium heat. Add the carrot, onion and celery. Cook for 8–10 mins until softened and sweet (but not browned).
Build the flavour – Stir in the garlic and black pepper. Cook for 2 more mins. Add the pastina, stirring to coat in the buttery veg mix.
Cook the pasta – Pour in the vegetable stock. Bring to a simmer and cook until the pasta is al dente. Stir in the Nooch. Taste and season with salt, more black pepper and a squeeze of lemon juice.
Serve – Ladle into bowls. Top each with a small knob of plant-based butter, extra black pepper, parsley and (optional) a drizzle of chilli oil.