For the Mise en Place: Remove woody stems from mushrooms and give them a rough chop before setting aside in a small prep bowl. Remove the stems from the sprouting broccoli and give small florets a rough chop before setting aside in a separate prep bowl. Rinse greens and remove leaves from stems. Roughly chop kale leaves and add to a separate prep bowl. Mince garlic and finely chop shallots. Portion out dried pasta shape of your choosing and fill sauce pan or large pot with the 6 cups of stock.

Bring 6 cups of poultry stock to a boil and salt, as needed, just as you would salt pasta water. Add in dried pasta and cook about 6-8 minutes until al dente. Use a slotted spoon to drain pasta into a large mixing bowl, reserving about ½ cup of liquid for the sauce.

While the pasta cooks, heat a high-rimmed sauté pan with 3 tablespoons olive oil over medium-low heat. Add the shallots and garlic and cook, stirring often, to allow the garlic and shallots to begin to caramelize slightly, about 4 to 5 minutes. Keep heat to medium-low, and keep a close eye, so garlic doesn't burn. Season with a pinch of kosher salt and ground black pepper.

Add chopped mushrooms and cook until the mushrooms begin to sweat and slightly brown before adding the broccoli and kale leaves, about 5 minutes. Cook veggies for another 5 minutes then add the aleppo pepper (or crushed red pepper flakes), dried herbs de provence, and another pinch of kosher salt and ground black pepper. Give the veggies another stir and taste. Adjust seasoning as you like: a touch more pepper for warmth or salt for added seasoning.

Add in the cooked pasta and add a couple tablespoons of reserved "pasta stock" at a time to help begin crafting the sauce (about ⅓ to ½ cup in total). Add in the butter and stir to allow the butter to melt. Add the grated parmesan and stir until cheese has melted into the sauce.

To plate: spoon pasta into shallow pasta bowls. Garnish with toasted breadcrumbs, chopped fresh herbs (e.g. parsley and chives), and a touch more grated parmesan.