Cook pasta according to packet directions then drain and set aside.
In a large saucepan or stockpot cook the water, onion, stock powder, garlic, carrot, celery, spring onions, peppercorn, lentils, tinned tomatoes, cherry tomatoes, tomato paste and brown sugar. Simmer until lentils are soft, about 45 minutes.
Remove from heat and blend with a stick blender. Return to heat then stir in the evaporated milk and pasta shapes. Reheat then serve.