Preheat the oven to 425°F degrees. Prepare the roasted veggies by tossing the asparagus and zucchini with the oil and sea salt on a lined baking sheet. Roast for about 20 minutes or until tender. In the meantime, bring a large pot of salted water to a boil. When boiling, add the pasta to the water and cook as the label directs.
While the asparagus and zucchini are roasting and the pasta is boiling, make the pasta sauce by adding the oil to a large saucepan and warm on medium heat for a minute. Add the garlic and chili flakes, and cook for about 1 minute - lower the heat if the garlic starts to burn. Up the heat to medium-high and add in the tomatoes and a generous pinch of sea salt, and bring back down to a simmer, stirring occasionally - cook for about 15 minutes.
Now add in the remaining ingredients (except the basil and pine nuts) and cook until the kale has wilted and the mushrooms are tender. Once cooked, remove from the heat while you wait for the pasta to finish.
Drain the pasta and add directly to the skillet with the tomato sauce. Toss in the roasted vegetables and stir to combine. Top with basil and pine nuts and enjoy!