Cook the pasta according to the package directions. Drain, rinse with water, and set aside.
Meanwhile, in a large skillet, sauté the chopped onions, peppers, zucchini, and garlic over low-medium heat, until tender-crisp, about 6-8 minutes. Add a tablespoon of water or vegetable broth, if needed, to keep from sticking.
Add the kale, sweet corn, and tomatoes. Sauté 5-6 minutes, until kale is wilted and tomatoes begin to break down.
Stir in the Mighty Cheez Sauce, lime juice, and seasonings. Then add in the pasta and fold together gently to combine. If the sauce is too thick, add a little plant milk to ensure the pasta and veggies are evenly coated. Continue to cook on low-medium heat until heated through, about 5 minutes.
Garnish with chopped cilantro, cubed avocado, and sliced scallions, if desired.
Notes
* I used assorted colors of bell peppers. You can use any colored bell peppers, including poblanos or cubanelles.** I used lentil pasta but you can use any kind.*** Mighty Cheez Sauce recipe can be found at https://pebblesandtoast.com/mighty-cheez-sauce/