Preheat oven to 350 degrees F.

Line baking sheet with parchment paper. This makes clean up easy! On baking sheet, toss 1 Tbsp avocado oil, cherry tomatoes and a dash of sea salt. Roast for 45 minutes.

Cook pasta according to package instructions. Set pasta aside.

In a large cast iron skillet (or any type if you don't have a cast iron skillet), heat 1 Tbsp avocado oil over medium heat. Add 2 cloves of garlic (minced) and cook until fragrant, about 30 seconds. Add Swiss chard, dandelion greens and a dash of sea salt. Sauté until tender, approximately 5 minutes. Set cooked greens aside.

In the same skillet, put oyster mushrooms and 1 clove of garlic. Cook on medium high heat until mushrooms are cooked and browned.

In the same pot used to cook the pasta, heat mushroom broth. Taste and adjust seasoning, if necessary.

In each serving bowl, put broth, pasta, greens, oyster mushrooms and roasted tomatoes.