In the bottom of a 9x13 casserole dish, whisk together the minced garlic, pesto, vegan cream cheese, vegan parmesan, vegetable broth, and coconut milk.
Stir in the uncooked rigatoni pasta, pressing down to make sure all pasta is submerged in the liquid.
Pour the broccoli overtop and lightly press it down into the liquid (do not mix it in, just lightly press it in overtop. It is okay that it is not submerged.
Cover with tin foil and bake for 40 minutes. After baking, remove casserole dish from oven, stir in the 2 cups thinly sliced kale, recover with tin foil and allow to steam and thicken for 10 minutes.
Serve immediately with additional vegan parmesan cheese and salt and pepper to taste.
Storage Instructions
This pasta keeps well in the refrigerator for up to 3 days.
Notes
I don't recommend using frozen broccoli as it will water down the pesto sauce. Feel free to substitute the fresh broccoli florets with cauliflower florets, asparagus, or Brussels sprouts.
Can substitute spinach or another kale for the lacinato kale.
I like to use full fat coconut milk for the unsweetened milk because it makes this pasta extra creamy, but any unsweetened plant-milk will work.
This recipe has not been tested with gluten free pasta.
If you are going to double the recipe, I recommend baking in two separate casserole dishes so it cooks evenly and doesn't overflow.