Vegan Cajun Coconut Sweet Potato Rigatoni With Kale

Vegan Cajun Coconut Sweet Potato Rigatoni With Kale

This deliciously decadent pasta recipe packs in the nutrients thanks to fresh kale and creamy sweet potato purée.

Share this
Serves: 4

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:

  1. In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside. 
  2. 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.
  3. 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.
  4. Stir in pasta until fully coated. Remove from heat and serve immediately.
For more recipes like this, check out:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Share this

Become a VegNews VIP for exclusive vegan deals, inside scoop, and perks galore!