Cook the pasta by directions of package.
Chop 1/2 head of cauliflower into chunks and to pot. Add 6 cloves of garlic to pot with 1 bay leaf. Cover with water and bring to a boil.
Pre-heat the oven to 420 degrees. Heat cast iron pan on medium-high heat.
Prep mushrooms. King Oysters pulled with fork and tear fibers apart. Cut chestnut mushrooms in half. Add the chestnut mushrooms to pan, face down. Use another pan to press the mushrooms while cooking.
Season shredded mushrooms with 1 tsp. Onion Powder, 1/4 tsp. smoked paprika, a good amount of black pepper and a pinch of salt. Toss. Prepare a small sheet pan and pop into oven for 20-30 minutes.
Check on mushrooms in pan.
Large dice an onion and add to pan with mushrooms.
Add black pepper, pinch of salt, and pinch of paprika, and some onion powder. Put pan into the over with the other mushrooms for 20 more minutes.
Remove bay leaf and add cauliflower and garlic to blender. Add a pit of water. 1 tbs. onion power, smoked paprika, tsp of salt, tsp of black pepper, sprig of rosemary, and 4 tbs. of nooch. Add maybe 1-2 cups of oat milk.
Pull mushrooms out of the over. In the big pot add the shredded mushrooms and also the onions and mushrooms. Deglaze pan with some water. Add 3 large handfuls of kale. Add 1 coffee cup of frozen peas. Add all the sauce to the pan. Bring to boil and all the cooked pasta to the pot.
Serve