Step 1

Make the miso cashew lemon cream sauce by blending together the cashews, water, miso paste, garlic, lemon juice and pinches of pepper in a high-speed blender until creamy. Set aside.

Step 2

Bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.

Step 3

While your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shiitake mushrooms and sauté, stirring only occasionally, for 2 to 3 minutes. Add the scallions and continue to cook another few minutes until the mushrooms are tender and browned. Add a squeeze of lemon juice, stir, and then add the kale. Cook until the kale is slightly wilted, add another squeeze of lemon juice, and stir. Add the pasta, toss again and drizzle with ½ the cream sauce. Season to taste with more salt, pepper and remaining cream sauce, as desired. If your sauce is too clumpy, stir in the reserved pasta water, as needed to create a creamy consistency.

Step 4

Serve hot garnished with shaved macadamia nuts, parmesan cheese and a pinch of red pepper flakes, if desired.