Add the oil, kale, garlic and chilli flakes to a large pan or wok.

Season with salt and cook on medium high heat for 2-3 minutes, then lower up the heat, add a couple of tablespoons of water, cover with lid and simmer for 10-12 minutes or until the kale is soft.

Meanwhile cook the pasta in abundant salted boiling water.

In a small pan, drizzle a splash of olive oil and toast the pine nuts for a couple of minutes or until golden and fragrant, making sure to stir constantly.

Once the kale is cooked, turn off the heat and stir in the plant cream. You can also enrich it with some vegan parmesan cheese if you feel like it.

Pour the pasta in the pan with the kale and cream, stir well and heat everything together for a minute or two. Add cooking water if needed.

Serve straight away topped with toasted pine nut and chilli flakes.