Spinach Alfredo Vegan Bucatini Pie

0 Preheat the oven to 425 degrees(F).
1 Cook the pasta according to package directions. Cooking about 1 minute less since you will be baking the pasta. Drain when done.
2 While the pasta cooks, make the sauce. In a large mixing bowl, whisk together the vegan cream, non-dairy milk, vegan Parmesan, cornstarch, salt, garlic, and black pepper.
3 Then pour the vegan mozzarella and thawed spinach into the bowl and fold them into the sauce.
4 Once the pasta is cooked, add it to the mixing bowl with the sauce. Then toss to combine. Making sure the sauce is evenly distributed. Set aside.
5 Now, in a 9 inch springform pan, drizzle a little olive oil into the bottom and swirl it around to coat the whole bottom. Then sprinkle half the bread crumbs over the olive oil and swirl around again to coat the bottom of the pan with bread crumbs.
6 Now, pour the pasta, with all the sauce into the springform pan. Press the pasta down evenly into the pan.
7 Sprinkle the top with the remaining bread crumbs and a bit more vegan Parmesan. Drizzle the top with more olive oil.
8 Bake for 30 to 35 minutes or until the pasta pie is firm and crispy on the top.
9 Let cool for a few minutes, cut into slices and then top with marinara sauce, olives and sun-dried tomatoes. Serve!