For the pasta, bring a medium pot of water to a boil. Cook the pasta for 7 minutes or until al dente. Drain and rinse under cool water.
For the vegetables, heat the oven to 425. Toss the kale and peppers with 1 teaspoon olive oil on a parchment lined large metal baking sheet. Roast for 5 minutes, flip, then roast for 7 minutes or until cooked to your liking. Season with salt and pepper.
For the tempeh sauce, heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Saute the tempeh for 5 minutes or until lightly golden, stirring occasionally. Stir in the pepper flakes, oregano, salt and black pepper, then reduce the heat to medium low and add the marinara and nutritional yeast. Stir and gently simmer for 5 minutes.
Fold in the roasted kale and peppers, followed by the cooked pasta. Stir and cook for a couple minutes or until hot. Remove from heat, then fold in the seeds, basil and parsley.
Scoop the pasta into a bowl, then top with more basil and parsley, plus vegan Parmesan if you wish.
