To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
In a large skillet on medium-high heat, heat the olive oil. Add the garlic and sauté until soft and translucent.
Reduce the heat to medium-low and add the flour, whisking constantly until well combined and everything looks like paste.
Slowly add in the milk or cream, continuing to whisk as it thickens. Once fully added, add in the veggie stock along with the following: seasonings, nutritional yeast, pinch of cinnamon, sea salt, + black pepper, white cooking wine, and sweet potato puree. Continue to whisk until full combined and the sauce looks smooth and begins to thicken. Add in the roasted broccolini and stir to incorporate.
Let simmer (while stirring with a wooden spoon) for another 3-4 minutes.
When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Remove from heat and serve.