Step 1

Mix the tahini, 1 tablespoon of olive oil, nutritional yeast, Italian seasoning, miso paste, lemon, maple syrup, and a good pinch of salt and pepper together until it starts to thicken. Slowly pour in the the iced cold water and whisk until no lumps remain in the sauce.

Step 2

Bring a pot of water to a boil and generously salt it. Once boiling add the pasta and cook according to package. Reserve some pasta water, then drain the pasta.

Step 3

To a large skillet heat the remaining olive oil then sauté your shallots until softened. Stir in the garlic and continue sauteing until fragrant. Add the kale and sauté until it has wilted. To the pan, add in the warm pasta, the tahini sauce and the reserved pasta water. Give the pasta a good mix to coat. Top with some minced parsley, fresh basil leaves, fresh cracked black pepper and salt and extra lemon zest before serving.