Fill a large stockpot with water to cook your linguine- salt the water a bit.

While you're waiting for it to boil, add the oil and minced garlic to a large non-stick saucepan that has a tightly-fitting lid available.

Sauté the garlic over medium heat, taking care to toast the garlic golden and not burn it (garlic is easy to scorch!). Once golden, reduce the heat just a smidge and add the chopped kale. Give it a quick stir and cover tightly to allow the kale to steam.

Once the salted water is boiling, add the linguine and cook according to package directions.

When the kate is thoroughly wilted, scootch it over to the side of the pan and add the mushrooms.

Cook the mushrooms until they release their water, then mix into the kale and cover again for a second round of steaming.

Once the water has steamed away check and see if the kale is tender enough for your liking (spinach users can skip this step)- if it's not quite, feel free to add a little more water and cover for more steaming.

Drain the finished pasta, reserving 2/3 cup of the cooking liquid.

Add the Better than Bullion to the reserved liquid and stir.

Return the pasta to the cooking pot but keep it off the heat.

Add the kale-mushroom mixture to the pasta and toss to combine.

Add the water and bullion mixture a bit at a time while tossing through the pasta.

Serve with fresh-grated parmesan or a vegan parmesan substitute.

Makes 6 generous portions.