Preheat the oven to 350 degrees F. Line a large baking sheet with parchment and set aside.

Cut the avocados in half, remove the pit, and spoon the flesh into a food processor fitted with the “S” blade. To the food processor, also add the following: basil, pistachios, garlic, lemon juice, miso, 2 tablespoons of the nutritional yeast, ½ teaspoon of the garlic powder, ½ teaspoon of the onion powder, salt, and pepper.

Pulse the avocado mixture until you have a thick and smooth paste, stopping the machine and scraping down the sides with a spatula as necessary. If you need to add a tablespoon or two of water to get it going, that’s fine. We’ll be adding pasta cooking water to the finished dish to loosen things up later. Adjust the sauce for seasoning if necessary and set aside.

On the prepared baking sheet, combine the kale, avocado oil, remaining nutritional yeast, garlic powder, onion powder, and some salt and pepper. Massage the kale and toss to combine and evenly coat in the seasoning. Arrange the kale in a single layer and bake until crispy on the edges and darkened, about 12-15 minutes.

Cook the pasta according to package directions in well-salted water, reserving 1 cup of pasta cooking water before draining. Drain the pasta and return it to the pot. Add the creamy avocado pesto sauce and stir, adding pasta cooking water as needed to loosen up the sauce and achieve a creamy, slightly fluid consistency. It should look and feel like green mac and cheese! Taste the pasta and adjust the seasoning to your taste.

Serve the pasta hot with little piles of the crispy kale on top. Add vegan parmesan if you like!