Heat the broth in a 6-quart saucepot over high heat to a boil. Add the pasta. Reduce the heat to medium-low. Cook for 10 minutes or until the pasta is tender, stirring often. Drain any excess broth.
While the pasta is cooking, heat 1 teaspoon oil in a 12-inch skillet over medium heat. Add the kale and mushrooms (add the kale a handful at a time, adding more as it wilts) and cook until the vegetables are tender. Stir in the peas and remove from the heat.
Heat the remaining 3 teaspoons oil in a 2-quart saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour. Slowly whisk in the almond milk and cook until the mixture is thickened. Toss with the cooked pasta, cooked vegetables and lemon juice. Season to taste with salt and pepper.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.