This is so creamy and yummy, my husband didn't even notice the kale...(and it is so much fun to say!)

2 c. organic vegetable broth

a handful of dried mushrooms, I used Shiitake

one pound of whatever pasta shape you like, I used Mafalda

4 tablespoons vegan margarine such as Earth Balance

1 lb. mushrooms, button or crimini, rubbed clean and sliced

1 bay leaf

1 small bunch of kale, destemmed, and cut into thin shreds

1 small onion, minced

3 cloves of garlic, crushed or minced finely

freshly grated nutmeg to taste

1 c. Marsala wine

1 (8 oz.) container Tofutti vegan non-hydrogenated cream cheese

3 leaves of fresh sage, chiffonaded

Place the dried mushrooms in the vegetable broth and microwave on high for 3-4 minutes, depending on the strength of your microwave. You want the mushrooms to rehydrate in the broth. Remove the mushrooms once they have softened up with a slotted spoon and chop them.

Cook the pasta according to the package directions, reserve one cup of the pasta cooking water.

While the pasta is cooking, melt the butter in a large frying pan over medium heat. Add the mushrooms & onion, and saute until the mushrooms begin to soften. Add in the garlic and kale, and continue to saute. Season with nutmeg, salt & pepper. Once the kale begins to wilt, add chopped dried mushrooms, bay leaf, broth & wine and bring to a boil. Turn the heat to low, remove the bay leaf and stir in the cream cheese. Once the cream cheese is well blended, let the sauce continue to reduce and thicken. If it gets too thick, use some of the pasta cooking water to thin it out. Once it is the desired consistency, toss with the pasta and garnish with the fresh sage.

Yield: 6-8 servings