Heat oven to 400 degrees F (200 C) and line a baking tray with foil. Lay out the peppers on the tray. Use a sharp knife to slice the top off of the garlic to reveal the cloves. Drizzle the peppers and garlic with olive oil and place a small square of foil over the garlic to avoid burning. Roast in the oven for 30-40 minutes until the peppers are beginning to brown a bit.

Once the veggies are roasted, allow them to cool for at least 5 minutes. Remove the garlic cloves carefully from the peel and place them in a blender or food processor along with the chickpeas and peppers. Add the nutritional yeast, cashews, mustard, coconut aminos, paprika, thyme, and water. Pulse until completely smooth. Set aside for a moment.

Add a teaspoon of oil to a large, deep skillet and add the kale. Cook over medium high heat for about 3- 5 minutes until softened. Pour in the sauce mixture and reduce heat to medium low, stirring periodically until it begins to bubble. Add the fresh spinach and stir together over heat until wilted.

While you're heating the sauce, bring a pot of water to a boil and cook pasta according to package instructions. Once cooked, stir the pasta into the warm sauce and serve.