Mushroom Tetrazzini

Preheat the oven to 180°C.

For the topping, mix the breadcrumbs, the 1/2 cup of chopped parsley, 1 tablespoon of nutritional yeast and 1 teaspoon of salt. Spread on a lined baking tray and bake for 15 minutes until golden.

Cook the spaghetti in a large pot of boiling water according to the packet instructions.

In a small pot of boiling water, cook the cauliflower florets for 10 to 15 minutes until soft.

Drain the cauliflower and blend with the plant milk, 3 tablespoons of nutritional yeast, 1 and a half teaspoons of salt, the pepper and the vegetable stock for 2 minutes until creamy.

In a frying pan over medium heat, cook the olive oil, garlic and onion for 2 minutes until the onion is translucent. Add the mushrooms and cook until browned.

Add the cauliflower sauce to the mushrooms and simmer for 10 minutes on low heat, then stir through the spaghetti.

For the stretchy vegan cheese, whisk the cornflour, 2 tablespoons of nutritional yeast, 1 tablespoon of salt and 1 cup of water in a small saucepan over medium heat for 2 to 3 minutes until thick and stretchy.

Tip the mushroom pasta into a baking dish, top with the vegan cheese sauce and then the golden breadcrumbs. Bake for 10 to 15 minutes.

Garnish with the remaining parsley and serve.