Kale Mac and Cheese - Meat Free Monday

Ingredients

• 200 g curly kale (approx.)
• 400 g short tubular pasta of choice, such as macaroni
• 1 tablespoon olive oil
• For the béchamel sauce
• 50 g plant-based butter
• 50 g plain flour
• 800 ml oat milk, warmed
• 6-8 tablespoons nutritional yeast
• 100 g plant-based cheese, grated
• 1 teaspoon mustard
• ½ teaspoon nutmeg
• For the garlic breadcrumbs
• 1 large loaf of sourdough-style bread, ideally slightly stale
• 2 cloves garlic, chopped finely
• 3 tablespoons olive oil
• pinch of salt