Cheesy Chickpea Pasta Bake with White Beans and Kale

Method

1. 1Blend the sauceBlend the cottage cheese, cashews, milk, cheddar, parmesan, nutritional yeast, garlic, Dijon, smoked paprika, salt and pepper on high for a full 60 seconds, until completely smooth and pourable.
2. 2Par-boil the pastaBoil the pasta in salted water for 6 minutes exactly (not 7), stirring in the first minute. Drain and rinse cool. It finishes in the oven; overcooked chickpea pasta turns to mush.
3. 3Onion, kale and beansHeat the oil in a wide pan over medium. Cook the onion until soft and lightly golden, about 8 minutes. Add the kale in handfuls until fully wilted, then stir in the beans off the heat.
4. 4CombineCombine pasta, vegetables and all the sauce. Loosen with the extra milk until it looks distinctly too wet; it should slosh. The pasta drinks a lot in the oven and this is what keeps it saucy.
5. 5BakeSpread in an oiled 9x13" dish and scatter the mozzarella and parmesan over the top. Bake at 400°F (205°C) for 25 minutes, until bubbling at the edges and browned. Rest 10 minutes before serving.