17.1 oz.bag vegan cheese shreds of your choiceWe love using vegan mozzarella, but I've made this with cheddar and would love it with pepperjack, too!
chopped fresh tomatofor topping, optional
Instructions
Preheat the oven to 350F.
Cook the pasta according to package directions, and add the chickpeas to the pot when you add the spaghetti. While the pasta cooks, chop the kale, and put it into the colander.
When the pasta is done cooking, pour it into the colander, making sure that the super hot water hits all of the kale. This will cook the kale a-plenty.
Measure the vegan butter into a 9x13" pan, then transfer the hot pasta-bean-kale mixture from the colander to the same pan, so it melts the butter. Add the Italian seasoning and garlic powder, and toss to coat everything in the butter and seasonings. You can add salt and pepper, to taste, at this point, if that's your jam. I never do this, but you do you.
Top the whole thing with the vegan cheese shreds, then bake for 20 minutes. Serve hot, and top with some fresh tomato, if that's your thing.