Vegan Creamy Gochujang Noodles

0 Cook the pasta according to package directions. Drain when al dente. 
1 While the pasta cooks, heat the sesame oil on medium high in a large non-stick skillet. 
2 Add the sesame seeds and sauté for about 1 minute. 
3 Add the kale and sauté, reducing heat as needed, until the kale has wilted. About 2 to 3 minutes. 
4 Pour the soy sauce and agave over the kale and then continue to sauté until the kale is tender. About 2 to 3 more minutes. Taste and adjust seasonings. Adding a pinch of salt and pepper if needed. 
5 Remove the kale from the skillet and put into a bowl. Set aside. 
6 Then in the same skillet, heat the olive oil and vegan butter on medium high. 
7 Once the vegan butter melts add the shallots and garlic. Sauté, reducing heat as needed, for about 1 to 2 minutes, or until the shallots are translucent. 
8 Then stir the gochujang into the skillet with the shallots and garlic. 
9 Next pour in the vegetable broth, starting with 1/4 cup and stir it into the gochujang. 
10 Let simmer for about 2 minutes, then pour in the vegan heavy cream and the vegan Parmesan, stir to combine everything. 
11 Season with a pinch of salt, then let the sauce simmer for 3 to 5 minutes. The sauce will thicken slightly. Taste and adjust seasonings. 
12 Once the pasta is done, add the kale back to the skillet with the sauce and then add the pasta to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add the remaining 1/4 cup of broth and toss again. 
13 Serve immediately with extra vegan parmesan and extra sesame seeds on top.