First, heat up a large pot of water for the pasta.

While the water heats up, heat a large nonstick pan over medium-high and add in the olive oil.

Toss in the kale and season with some garlic salt and red pepper flakes. Sauté, stirring occasionally, until kale has wilted down. Rinse and drain the canned chickpeas, and add them to the kale, along with the nondairy milk and nutritional yeast.

When the water boils, add salt and the spaghetti. Cook it 1-2 minutes less than directed on the package.

Once spaghetti is cooked, save the pasta water and transfer the noodles directly to the pan with the kale and chickpeas. Add in pasta water as needed until sauce comes together and becomes creamy and silky.

Add in more garlic salt and crushed red pepper to taste, then serve immediately! Enjoy!