Make the pasta according to package directions. Tip: bean pasta is easy to overcook and gets mushy, so lean on the least amount of cook time. Once the pasta is done, remove from heat, drain, and return to the pan. While the pasta is cooking, begin warming up the red pepper sauce in a separate pan on medium low, stirring frequently. Meanwhile heat a saute’ pan on medium high heat, once heated add the olive oil. Add the mushrooms and the red pepper flakes and cook a few minutes. Add the kale to the mushrooms and gently stir until the kale is wilted. To speed up the process you can also lower the heat and place a lid on the pan for a few minutes. Once the kale is wilted, remove the pan from the heat. Add the heated red pepper sauce, half of the mushroom and kale mixture, and the black olives to the pasta noodles, combine gently. Plate each serving in your favorite bowl and top with Parmesan. Note: I stored the remainder of the mushroom kale mixture and warmed it up the next day in a tofu scramble. You’re welcome.