VEGAN PASTA

CHEESY KALE RIGATONI

Servings

4

Ready In:

25 minutes

Difficulty:

Beginner (You’ve got this!)

Good For:

Dinner/Lunch Leftovers

This is an extremely simple and savory Cheesy Kale Rigatoni pasta recipe. The perfect dish to make when you’re craving a warm, feel-good, curl up on the couch meal.

Notes: I encourage you to taste test as you go along and adjust spices and add/omit items to see the outcome. The best way to learn how to cook is using your own intuition and senses. Trust yourself in the kitchen and the good food will follow!

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion
  • 1/2 head fresh garlic
  • 1 head kale (medium-sized)
  • 2 tsp thyme
  • 2 tsp dried basil
  • 1/2 cup nutritional yeast
  • 1/4 cup vegan sour cream (I prefer Tofutti brand)
  • 2 tbsp cornstarch
  • 1 tbsp Better Than Boullion – Vegetable
  • 4 cups water
  • 1 cup plain almond milk (or any dairy-free milk)
  • Salt and pepper to taste
  • 1 box Banza Rigatoni (or any large pasta)
  • Optional: Vegan Italian Sausage

Instructions

Prepare your ingredients

Chop the onion, kale, and garlic. Measure out nutritional yeast. Dissolve corn starch in 1 cup water and Better Than Boullion in 3 cups water separately.

Start your boiling your rigatoni pasta. (Optional: Start sauteing your vegan sausage of choice

Make the base

Add chopped onion and garlic to an oiled pan on medium heat until garlic is golden brown and onions are soft (3-5 minutes).

Add your Better Than Boullion water mix (should now look like a broth) and all spices. Add Salt and Pepper to taste.

Add chopped kale until it cooks down in the pan.

Finish the sauce

Once your kale has cooked down and is soft (7-10 minutes), add vegan sour cream, nutritional yeast, and non-dairy milk.

Stir until fully combined. Add in cornstarch mixture (repeat mixture until you reach desired thickness).

Add cooked pasta, chopped vegan sausages, and serve!

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