A creamy and zesty pasta dish featuring rigatoni tossed with sautéed kale, lemon-infused non-dairy cream sauce, and garnished with pine nuts and parmesan. Perfect for a quick weeknight dinner, this recipe is both nourishing and delicious.
1. Cook pasta according to package directions (al dente). Reserve 1/2 cup pasta water and set aside.
2. Add olive oil to a heated pan. Reduce heat and add minced garlic, chopped kale, salt, and crushed red peppers. Saute for 1-2 minutes, stirring frequently. Remove kale from the pan and set aside.
3. Add more olive oil to the pan, followed by pine nuts, lemon zest, and non-dairy parmesan. Toast pine nuts on all sides until golden, stirring frequently for 1-2 minutes. Remove pine nuts from pan and set aside.
4. Scrape any burnt bits out of the large saucepan.
5. Add 1/4 cup Bona Furtuna Organic Olive Oil, followed by non-dairy heavy cream, lemon juice, garlic powder, onion powder, oregano, parsley, salt, pepper, lemon zest, non-dairy parmesan, and non-dairy ricotta. Mix ingredients together well. Add a splash of reserved pasta water to the sauce to thin it out. Add more if needed.
6. Bring sauce to a simmer. Taste and adjust seasonings to your preference.
7. Add in cooked pasta and sautéed kale. Mix everything together well.
8. Add additional non-dairy ricotta to a plate and top with pasta.
9. Garnish with pine nuts, freshly grated non-dairy parmesan, and lemon zest.
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