Creamy Pasta with Mushrooms and Vegan Cheese

For the marinade, mix all the ingredients, whisk them together, and then set aside.

For the crispy breadcrumb topping, heat the vegetable margarine in a skillet, add the breadcrumbs, rosemary, and garlic, and sauté for 3 to 5 minutes until golden. Remove from heat and set aside.

For the pasta, sauté the mushrooms in 2 tablespoons of vegetable oil for 5 to 7 minutes until they are golden.

Add the spinach for an additional 2 to 3 minutes and pour in the chili marinade. Add the original creamy mixture and whisk until a creamy consistency is achieved.

Meanwhile, bring the pasta to a boil according to the instructions. Strain and reserve 1/2 cup of water, adding it to the pasta sauce. Whisk constantly until everything is combined.

Use tongs to make small nests with the pasta, place them on a plate, and pour the creamy mushroom sauce over the top.

It is also possible to add the pasta directly to the creamy sauce and serve it afterwards.

To finish, sprinkle with breadcrumbs, red pepper flakes, and grated cheese.