Creamy Vegan Potato Pasta with Kalettes and Harissa

Cook gluten-free pasta shells in a large pot of salted boiling water according to package directions until al dente; drain

While the pasta cooks, place potatoes in a saucepan, cover with water, and bring to a boil; reduce heat and simmer until tender, about 15-20 minutes; drain

In a skillet, sauté garlic and onions in a little oil until soft and fragrant

In a blender, combine the boiled potatoes, sautéed garlic and onions, oat milk, vegan cream cheese, nutritional yeast, herbs, spice blends, sea salt, and pepper; blend until smooth

In a large bowl, combine the cooked pasta, the sauce, and the organic kalettes; toss until well coated and the kalettes are slightly wilted

Top each serving with a spoonful of rose harissa pesto