5 tbsp Māla Girl Soulfull Classic
¼ tsp red chili
1 tsp Māla Girl Sparkle Salt
1 tsp Italian seasoning
½ tsp garlic powder
2 tbsp avocado oil
2 tbsp all-purpose flour
½ large red onion finely chopped
¾ cup uncooked ditalini pasta
3 small to medium russet potatoes
¼ cup dry vegan white wine
4 ½ to 5 cups filtered water
2 plant-based sausages 7 oz. total
1/2 cup dairy-free heavy cream
2 cups gently packed baby spinach
Dairy-free parmesan cheese shreds for serving optional
1. Preheat a very large pan or soup pot on medium heat, then add red onion and avocado oil. Stir, cook 7 to 8 min on medium-low, adding a few tablespoons of water if needed to avoid burning.
2. Meanwhile, cook ditalini pasta according to package directions in salted water until just al dente, then drain. Peel and dice potatoes into 1 cm cubes. Add potatoes and wine to onions, stir, and let wine bubble away until most liquid has evaporated.
3. Add Sparkle Salt, all-purpose flour, Italian seasoning, garlic powder, and stir to incorporate. Add Soulfull Classic broth powder, and 4 cups water. Stir, cover, and bring to gentle simmer. Let gently simmer, covered, 10 to 12 min until potatoes are just tender. If getting too thick, add remaining ½ cup of water. While potatoes cook, crumble the plant-based sausages into a separate skillet with a touch of oil, and cook 4 to 5 min, stirring occasionally, until starting to lightly brown.
4. Once potatoes are tender, add heavy cream and spinach. Stir and cook a minute until spinach wilts, then add cooked ditalini and sausage. Stir and serve with optional red chili flakes and parmesan shreds, if using.