Step 1

Preheat oven to 375 degrees.

Step 2

Cook spaghetti according to package directions, cook just until al dente (about 6 minutes) so it doesn't over cook in the oven. Make sure to reserve 2/3 a cup of the pasta water before draining. Drain the rest of the water when the pasta is done.

Step 3

While the spaghetti is cooking, make vegan ricotta. Squeeze some of the liquid out of the tofu. I just squeeze it over the sink for a minute. Then break it up into chunks and add it to a blender or food processor.

Step 4

Then add in the garlic, nutritional yeast, 3 Tablespoons of olive oil, lemon juice, salt and pepper. Pulse everything together until it is smooth but still has a little bit of texture and looks like ricotta. Scrap down sides as needed. Set aside.

Step 5

Now in a non stick or cast iron pan, heat the remaining 1 tablespoon of olive oil on medium high. Add the mushrooms. Saute, reducing heat as needed until the mushrooms are a bit brown. About 5 minutes. Season with a pinch of salt and pepper. Remove from heat.

Step 6

Now, in a large mixing bowl, or the large pot you cooked the pasta in, whisk together the vegan ricotta and the reserved pasta water. It will thin it out nicely.

Step 7

Then stir in the mushrooms. Then fold in the spaghetti. Toss and make sure all of the pasta is coated in the vegan ricotta mixture.

Step 8

Next, push all of the spaghetti into a baking dish. Spread the marinara sauce evenly over the top, then spread vegan cheese over the top.

Step 9

Bake at 375 degrees for 10-12 minutes or until the cheese is melted and everything is hot and bubbly. Serve immediately!