Cook the pasta in salted boiling water 1 minute shy from Al dente.
In a pan on medium heat, sauté the shallots until fragrant. Then add the jalapeño and stir. Cook for 30 seconds.
Add the chopped broccoli rabe and cook for 1 minute.
Add the sliced kale, chopped garlic and stir. Season with salt and black pepper. Cook for 30 seconds- 1 minute, stirring occasionally.
Pour the vegetable broth and cook for 30 seconds - 1 minute.
Add the coconut cream and stir. Cook for another 30 seconds.
Add the Al dente orecchiette pasta, black pepper , red crushed pepper, freshly grated parmesan and stir . Cook the pasta in the sauce for another 1-2 minute or until the sauce has thickened a bit and it is creamy.
Taste and add additional seasoning to your liking. For an extra garlicky flavor, grate a small raw garlic and add to the pasta and cook for another 30 seconds.
Garnish with freshly grated parmesan and a drizzle of olive oil and enjoy!
