Serve this rustic pasta soup from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook with crusty bread and vegan butter for a warming cold weather meal.
What you need:
1 pound rigatoni pasta
1 tablespoon olive oil
3 cloves garlic, minced
⅛ teaspoon ground cinnamon
¼ cup flour
1 cup low-sodium vegetable stock
1 (13-ounce) can coconut cream or full-fat coconut milk
2 tablespoons Cajun seasoning
1½ cups sweet potato purée
¼ cup nutritional yeast
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon dry white wine
2 cups destemmed and chopped kale
What you do:
- In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, warm oil, then add garlic and cinnamon and sauté for 30 seconds to 1 minute, until garlic begins to become fragrant. Reduce heat to medium and add flour to skillet, whisking until well combined and a paste forms.
- Slowly whisk in vegetable stock, stirring constantly until a thick sauce begins to form. Slowly whisk in coconut cream, then stir in Cajun seasoning, sweet potato, nutritional yeast, salt, pepper, and wine. Add kale and simmer for another 3 to 4 minutes, stirring occasionally, until kale is tender.
- Stir in pasta until fully coated. Remove from heat and serve immediately.