Cook the Sausage : Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned and fully cooked. Remove the sausage from the skillet and set aside.

Sauté the Aromatics : In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onions and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Prepare the Sauce : Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly. Add the vegetable stock, vegan half and half, and the spice blend (fennel, basil, thyme, garlic powder, onion powder, and red pepper flakes). Stir well to combine. Slowly pour in the cornstarch-water mixture and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Assemble the Pasta Bake : Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, sliced kale, cooked sausage, and prepared sauce. Mix until the pasta and kale are evenly coated.

Bake : Transfer the mixture to a greased 9x13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is lightly golden and bubbly.

Serve : Remove from the oven and let rest for 5 minutes before serving. Garnish with freshly grated Parmesan cheese or fresh basil, if desired.