Bring large pot of salted water to a boil for pasta. Stir together 1 tbsp olive oil, hemp seeds, basil, nutritional yeast, and a pinch of pepper in small bowl. Set aside for step 4.

Add pasta to boiling water and cook for 9 minutes. Add kale and cook until pasta is al dente and kale is wilted, about 1 minute. Reserve ½ cup pasta water, drain pasta and kale, and set aside.

Add 1 tbsp olive oil and garlic to same pot and cook over low heat, stirring frequently, until fragrant and softened, about 1 minute. Add herb garlic cheese, tomato powder, butter, sun-dried tomatoes, and reserved pasta water and stir until smooth. Add pasta and kale and toss until well coated, 3 to 4 minutes. Season to taste with salt and pepper. (TIP: Add more water, 1 tbsp at a time, if sauce is too thick.)

Divide mafaldine with tomato cream and kale between bowls. Sprinkle with basil-hemp topping. Buon appetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.