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Ingredients
  • ¾ pound rigatoni dry
  • 3 tablespoons olive oil
  • 1 pound vegan Italian sausage I used Beyond Meat
  • 3 cloves garlic diced
  • 2 shallots finely diced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon pepper
  • salt to taste
  • red pepper flakes to taste
  • 1 6-ounce can tomato paste
  • 1 ½ cups marinara sauce
  • 1 cup non-dairy cream unsweetened, I used Ripple
  • 2 cups chopped greens I used kale
  • fresh basil for serving
Steps
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