Bring a large pot of salted water to a boil. Once at a rolling boil, add the pasta and stir. Cook until al dente and drain the pasta, reserving the pasta water.

Meanwhile, heat the olive oil in a large pan over medium-low heat. Add the garlic and cook until fragrant and transparent, about 1 minute.

Turn the heat to medium and add the mushrooms: sauté until they have cooked down, approximately 4-5 minutes. Add the kale and continue cooking for 2-3 minutes, until the kale is wilted.

Place the flour in a cup and slowly add the 1/3 cup of Almond Breeze, making a paste to begin with by stirring a small amount of the Almond Breeze with a spoon into the flour, adding the remainder of the 1/3 cup once the paste is formed.

Add 1 ½ c. of the Almond Breeze, the nutritional yeast and the above flour mixture to the mushrooms and kale, stirring well, and continue cooking while stirring until the sauce has thickened, about 2-4 minutes. Add the salt and pepper to taste.

Add the cooked pasta to the sauce and stir. If the sauce is too thick once the pasta has been added (it can thicken as it sits), add some of the hot pasta water to the dish to get the consistency that you like.

Serve with toasted pine nuts or parmesan cheese on top.