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.
October 17, 2021
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.
