Servings: 2

1 lb mushrooms, sliced 1 lb mushrooms, sliced
2 cloves garlic, minced 2 cloves garlic, minced
1/4 cup Broth or  vegan butter ¼ cup Broth or  vegan butter
3 Tbsp flour 3 Tbsp flour
3 cups vegetable broth 3 cups vegetable broth
1 cup plain plant milk 1 cup plain plant milk
10 oz spaghetti 10 oz spaghetti
1 cup frozen peas 1 cup frozen peas
1/2 cup panko breadcrumbs ½ cup panko breadcrumbs
2 Tbsp nutritional yeast 2 Tbsp nutritional yeast

1. Preheat oven to 450°F
2. In oven proof pot(I used a Dutch oven), saute mushrooms and garlic in 1 Tbsp oil over medium high heat until softened, approximately 5 minutes. Remove from pot and set aside.
3. In same pot add broth or melt vegan butter then stir in flour to create a roux. Cook for 1 to 2 minutes. Slowly whisk in vegetable broth and plant milk. Bring to boil.
4. Break spaghetti in half then add to pot. Bring back to a boil then cook for 5 minutes making sure to stir frequently to prevent pasta from sticking.
5. Add mushrooms and peas. Return to boil and continue to cook for 2 more minutes.
6. Remove from heat. In a small bowl combine panko crumbs and nutritional yeast, then sprinkle over top of pasta. Dab top casserole with vegan butter before baking.
7. Bake uncovered for 10 to 12 minutes. Stir before servin