1 flameproof casserole dish
1 chopping board
Peel and dice the carrots.
Thinly slice the kale, bulb spring onions and chilli.
Bring the vegetable stock to the boil in a flameproof casserole dish, add all of the ingredients and cook for 10 minutes on a low heat (check the cooking time of the pasta you are using).
Season with salt and pepper.
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