Cook pasta according to package directions. When draining the pasta, reserve 1 ½ cups of the starchy pasta water.
8 oz Pasta of Choice
In the meantime, add olive oil and garlic to a skillet and place it over medium heat. Cook stirring frequently until the garlic is fragrant. About 1 -2 minutes.
2 tablespoon Extra Virgin Olive Oil, 4 Medium Garlic Cloves, minced
Turn the heat to low and add the kale, salt and red pepper flake. Cook until the kale is wilted, about 2 minutes.
4 Cups Lightly Packed Kale, ½ teaspoon Kosher Salt, ½ teaspoon Red Pepper Flakes
Add tahini, lemon zest, lemon juice nutritional yeast, black pepper and 1 cup of the reserved pasta water to the pan. Stir until a creamy sauce has formed.
⅓ Cup Tahini Paste, Zest of 1 Lemon, 3 tablespoon Lemon Juice, 2 tablespoon Nutritional Yeast, 16-20 tablespoon Pasta Water, Black Pepper to Taste
Add the pasta to the pan and toss to coat everything. Add more of the reserved pasta water if desired to loosen the sauce.
Remove from heat and serve.