Cook bean pasta according to package instructions; drain and set aside.
In the same pot, heat 1–2 tablespoons water over medium heat. Add shallot and garlic
and water-sauté 1–2 minutes. Add sliced mushrooms and sauté for 4 minutes or until
mushrooms soften and liquid is evaporated.
With the heat on low, add tomatoes, oregano, basil, and cooked bean fettuccine.
Stir unfortified nutritional yeast and nondairy milk together and add to pot. Cover and
heat through for 2 minutes.
Add chopped kale; cover pot to quickly soften kale for 30 seconds. Season with hot
pepper flakes. Serve and enjoy.

8 oz (225 gms) bean fettuccine
1 shallot, finely chopped
1 clove fresh garlic, minced
2 cup mushrooms, sliced (preferably shiitake, maitake, or oyster mushrooms)
10 grape tomatoes, halved
1 teaspoon dry oregano
1 teaspoon dry basil
2 tablespoon unfortified nutritional yeast
2 tablespoon unflavored soy, hemp, or almond milk
2 cup baby kale, chopped
¼ teaspoon dried red pepper flakes