Cook pasta al dente jn a pot of salted water. When draining, reserve 1/3 cup pasta water. Toss the noodles with olive oil so that they don't stick together.
Add 1 tbsp olive oil to a saucepan over medium heat. Add cauliflower, garlic, red onion, salt, and 1/2 cup water. Cook for 12-15 min until the cauliflower is a little soft.
Blend the cauliflower, onion, and garlic with the rest of the sauce ingredients: oat milk, miso, nutritional yeast, nutmeg, red chili flakes, and black pepper. Add pasta water to the sauce until you’re at that perfect creamy texture!
Add mushrooms to the same saucepan you cooked the cauliflower in. A couple minutes later, add the kale. Finish it off with tamari.
Pour the cauliflower alfredo over the mushrooms and kale. Stir for a minute and add pasta. Combine well and let it heat through. Top with some red chili flakes if you want!
