So, this is another creation from my gluten free, mostly dairy free kitchen...
bunch of spicy turnip greens
1 large potato
1 large leek, white and lite green parts
2 cans veggie or chicken stock
salt, pepper, basil, salt and fresh oregano
Heat olive oil, in the pan. Add in diced potatoes and thin sliced leeks. Sprinkle with salt, pepper, dried basil and red pepper flakes, to taste. Cook for about 5 minutes, until softened. Then add the stock and cook for 10 minutes, until the potatoes are soft and mashable. Use either a potato masher or a hand held blender and puree/smoosh until chunky.
Add in the spicy and greens and cook over low until the greens are cooked thru and tender.
At this point you can serve, or stir in some sour cream or half and half or milk, to taste. (Unsweetened almond milk would work also.)
Enjoy. Not as good as the pasta, but yummy all the same.