In a mixing bowl, whisk together tahini, extra virgin olive oil, nutritional yeast, maple syrup, miso paste, fresh herbs, and the juice of one lemon. Stir until the mixture is smooth and thickened, about 2 minutes. Gradually add ice-cold water until the sauce achieves a creamy consistency.

Fill a large pot with water and bring it to a vigorous boil. Add a generous amount of salt and drop in your chosen pasta, cooking according to package instructions until al dente, usually around 8-10 minutes. Reserve about 1 cup of the starchy pasta water before draining.

In a large skillet over medium heat, heat a tablespoon of olive oil. Add chopped shallots and sauté for about 3 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Toss in chopped kale and cook until it wilts, about 3-4 minutes.

Add the drained pasta to the skillet with the sautéed vegetables. Pour in the prepared tahini sauce along with some reserved pasta water, starting with a quarter cup. Toss everything gently for 1-2 minutes until evenly coated.

Off the heat, finish your Tahini Pasta with a sprinkle of fresh herbs and a dash of lemon zest. Serve immediately in warm bowls.