Vegan One Pot Mushroom Tetrazzini

0 Preheat the oven to 450 degrees.
1 Now in an oven safe pot, heat the olive oil on medium high. Then add the sliced mushrooms and garlic. Saute for 4-5 minutes until the mushrooms have released their liquid and it has evaporated. Season with salt and pepper. Once the mushrooms are done, remove them from the pot and set aside. 
2 Now add the vegan butter to the pot and melt. Reduce heat to low. Cook for a minute, stirring, then add the flour. Whisk together to make a roux. Cook for another minute or two until it has thickened. 
3 Now add the veggie broth and almond milk. Whisk to combine with the roux. Now bring heat up a bit, and bring to a boil. Season with a bit of salt and pepper.
4 Then add the spaghetti. I like to snap mine in half. Then stir to make sure it is fully covered by the liquid. Cook for just about 3-5 minutes(you want it still to be a bit firm when you put it in the oven so it doesn't over cook). Stirring.
5 Then add back in the mushrooms and the frozen peas into the pot. Stir to combine. Cook for just another minute. Taste and adjust seasoning.
6 Now turn off the heat. In a bowl combine the panko and nutritional yeast. Sprinkle on top of the pasta. Now either drizzle with olive oil, spray with non stick spray, or put a few pieces of vegan butter on the top just to brown the bread crumbs. 
7 Bake at 450 degrees for about 10 minutes until bubbly and the top has browned. Serve immediately with parsley if you want!