Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Place the kale on the baking sheet and toss with the olive oil, garlic powder, onion powder, salt, and pepper. Rub the oil and seasoning into the leaves and then spread out in a single layer. Bake in the oven until beginning to crisp up, about 15 minutes. The kale will continue to crisp as it cools. Set aside.
Heat a medium (3 quart) saucepan over medium heat. Once hot, pour in the olive oil and swirl it around. Add the leeks and sauté until soft, about 3-4 minutes. Add the garlic, onion powder, garlic powder, and paprika. Sauté for another minute.
Add the chopped potato, butternut squash, zucchini, and carrot to the pot and stir. Season well with salt and pepper. Pour in the vegetable stock and cover the pot. Bring the vegetables to a boil and then simmer until potatoes are tender when pierced with a knife, about 15 minutes.
Transfer the vegetables and broth to an upright blender. To the blender, add the roasted red pepper, drained cashews, nutritional yeast, lemon juice, miso, mustard, truffle oil, and Tamari. Blend this mixture on high until you have a thick and creamy sauce, adding more stock/water if necessary. Give the sauce a taste and adjust seasoning to your tastes if necessary (more salt, lemon, truffle oil etc).
Cook the pasta according to package directions, drain, and return to the pot. Pour the sauce over the pasta and stir to combine. Put the pot back on the stove to heat through if necessary.
To serve, portion the truffle mac into bowls and then crush the crunchy kale over top with your hands. I like to grind extra black pepper on the top as well.
