Ingredients:
1 poundrigatoni
1 tablespoonextra-virgin olive oil
3 garlic cloves, finely chopped
1 pinchground cinnamon
1/4 cupall-purpose flour
1 cuplow-sodium vegetable stock
1 (13-ounce) can coconut cream or full-fat coconut milk
1 to 2 tablespoonshomemade or store-bought Cajun seasoning, plus more for topping if desired
1 1/2 cupssweet potato purée
1/4 cupnutritional yeast
1 tablespoondry white wine
1 pinchfinely ground sea salt
1 pinchground black pepper
2 cupsdestemmed and chopped kale
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, begin preparing the sauce.
In a large skillet over medium-high heat, heat the oil. Add the garlic and cinnamon and sauté for 30 seconds to 1 minute, until the garlic begins to become fragrant. Reduce the heat to medium and add the flour to the skillet, whisking until well combined and a paste forms.
Slowly whisk in the stock, stirring constantly until a thick sauce begins to form. Repeat this step with the coconut cream, then stir in the Cajun seasoning, sweet potato purée, nutritional yeast, wine, salt, and pepper. Add the kale and simmer, stirring occasionally, for another 3 to 4 minutes, until the kale is tender.
Drain the pasta, then add it to the sauce. Stir to fully coat the pasta. Remove from the heat. Serve immediately in bowls topped with additional Cajun seasoning, if desired.