Preheat the oven to 350F/180C/gas mark 4.

Cook the pasta according to package directions, usually about 10 minutes. Make sure you use a big pot, a lot of water, and have it really boiling. I add a good spoonful of salt and a small splash of olive oil, which seems to help the gluten-free pasta's consistency.

Finely shred the kale after removing the tough stems. Saute the kale with the soy chorizo in a skillet with a small amount of oil while the pasta is cooking.

After taste-testing the pasta to make sure it's just cooked through but not too soft, drain in a colander and rinse with cold water. Drain well.

Make the Cashew Cheez Sauce.

Spray a heatproof casserole dish with cooking spray. Toss the pasta with the kale-chorizo mixture (I use the rinsed-out pasta pan for this), then pour over the cheez sauce. Toss until everything is well-coated. Pour into the prepared casserole dish.

Crumble the stale cornbread into crumbs, making an even layer on top.

Bake for 30 minutes until the top is golden brown. Finely chop some fresh cilantro and sprinkle over the top.

Place all ingredients in the blender except the water and blend until a smooth consistency. Add water until you get a thin pourable sauce. It will thicken as it bakes, so don't make it too thick.