Bring a medium-large pot of water to a boil. Add ¼ teaspoon salt and pasta and follow package instructions until is al dente; and drain.
In a large skillet or cast iron pan, melt butter over medium-high heat. Add mushrooms, ½ teaspoon of salt and pepper. Cook without stirring, this will allow the mushrooms to brown and become crispy. After 2-3 minutes, stir and turn over mushrooms, then cook for another 2-3 minutes, then add garlic and sauté for about 30 seconds, long enough for the aroma to release.
Stir in and combine the flour, then add vegetable broth, cream, thyme, rosemary and kale. Cook until some of the liquid has evaporated, about 4-5 minutes and the kale has softened. Reduce heat and adjust seasoning if needed. Add the noodles and stir to coat with the sauce. If sauce is too thick add a little amount of vegetable stock.
Garnish with additional parsley and goat cheese.
