- Coat a casserole dish with cooking spray. Preheat the oven to 400 degrees.
- Cook the penne pasta according to the package directions. Meanwhile, heat the 1 tsp. of oIive oil in a large skillet over medium heat. Add the onion; sauté for 5 to 6 minutes. Add the garlic; sauté for 1 minute. Add the mushrooms and Italian herbs; sauté for 4 minutes, until the mushrooms brown and are just about to release their liquid. Remove the mixture from the skillet and add to a bowl; set aside. Wipe the skillet clean. Drain the cooked pasta, add it to the vegetable mixture, and set aside.
- Make the sauce: Heat the 2 tbsp. of olive oil and the buttery spread in the skillet on medium heat until the spread melts. Whisk the flour into the oil mixture until it is smooth. Slowly add the almond milk, whisking until smooth. Add the nutritional yeast, garlic powder, mustard, paprika, nutmeg, salt, and black pepper and whisk until thickened, for 5 to 8 minutes or until the sauce almost simmers. If the sauce is too thick, add a bit more almond milk. Stir in the nondairy cheese and mix well.
- Pour the sauce over the pasta mixture and gently mix. Add the mixture to the prepared casserole. Bake, covered, for 10 minutes. Remove the cover and bake an additional 10 minutes, until bubbly and browned.
*Find nutritional yeast in natural-food stores and from mail-order sources. It’s a vegan powdered product that gives food a cheese-like taste. It can be sprinkled dry onto foods such as cooked vegetables and popcorn.