Velvety mushroom bucatini with kale and Marcona almond salad

In a small bowl, cover the porcini mushrooms with very hot tap water and let soak until softened, 10 to 15 minutes.
While the mushrooms soak, prepare the bucatini.

Bring a medium sauce pot of generously salted water to a boil. Add the bucatini and cook until just tender, 9 to 13 minutes. Drain the bucatini.
While the bucatini cooks, prepare the ingredients for the sauce.

• Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL].
• Peel and coarsely chop the shallots.
• Thinly slice the button mushrooms.
• Drain the porcini and coarsely chop.
• Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the sauce and one for the salad.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the button and porcini mushrooms and nutritional yeast and cook, stirring occasionally, until the mushrooms are browned and starting to caramelize, 8 to 10 minutes [12 to 14 min]. Add the almond milk and bring to a boil. Reduce to a simmer and cook, stirring often, until thickened slightly, 2 to 3 minutes.
Remove from the heat and stir in the white miso. Add the bucatini and half the parsley, toss to coat in the sauce, and season to taste with salt and pepper.
While the sauce cooks, prepare the salad.

• Zest and juice the lemon, keeping the zest and juice separate. [Zest both lemons; juice 1 lemon.]
• Coarsely chop the almonds.

In a large bowl, stir together 1 teaspoon [2 tsp] lemon zest, 1 teaspoon [2 tsp] lemon juice, and 2 tablespoons [¼ cup] oil. Add the kale, almonds, and remaining parsley and toss to coat. Season to taste with salt and pepper.

Transfer the bucatini and sauce to individual bowls and serve the salad on the side.