Step 1

Fill a large pot half full with water and bring to a boil. Add pasta, and cook until al dente, according to package directions, drain water, reserving ½ cup for sauce. Cover with lid and set aside.

Step 2

Meanwhile, add olive oil to a large sauté pan and heat over medium.

Step 3

Add shallot and garlic and sauté for 4 minutes.

Step 4

Add mushrooms, oregano, black pepper, red chili flakes and salt and sauté for an additional 1 minute.

Step 5

Add spinach and sauté for an additional minute.

Step 6

In a medium bowl, whisk together plant-based milk, pasta water, and ricotta until smooth.

Step 7

Pour into sauté pan and cook for 3-4 minutes, until smooth and creamy.

Step 8

Add drained, cooked pasta and cherry tomatoes and cook for 1-2 minutes until mixture is heated through.

Step 9

Serve immediately. Makes about 2 quarts (4 servings, 2 cups each)