Prepare your veggies. Peel and mince 3 cloves of garlic. Dice your sundried tomatoes into small pieces. Wash and slice mushrooms. and wash and break apart kale into small pieces and set aside.
Cook your choice of pasta according to the package instructions in salted water. (Be sure to reserve 1/2 cup of the cooking water.)
While the pasta is cooking, to a large skillet, add 2 tablespoons of oil from the jar of sun-dried tomatoes (or use olive oil) and 3 cloves of minced garlic and heat on low for about 2 minutes.
Turn up the heat to medium and add 2 cups of washed and sliced mushrooms, sprinkle with a 1/2 tsp salt, and saute for 3-4 more minutes.
Toss in the diced sun-dried tomatoes and stir well.
Massage the kale pieces with your hands for a minute or two until they get bright green, then toss them into the skillet and stir well.
After adding the kale, and before draining the pasta, scoop out 1/2 cup of pasta water and add it to the veggies. Stir and cover with a lid for about 2 minutes allowing the kale to wilt.
Add a can of coconut milk (or 1 1/2 cups of any other vegan cream that you choose) 1/2 teaspoon salt, black pepper, and red pepper flakes, and stir well.
Stir in drained cooked pasta and garnish with fresh herbs.