Cook pasta in salted water according to package instructions, then drain and set aside.

Blend tofu, almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth.

Heat olive oil in a skillet, sauté garlic and sliced mushrooms until soft and fragrant.

Pour blended sauce into skillet, cook gently until warmed and slightly thickened.

Add cooked pasta and toss until evenly coated with sauce.

Add spinach if using, cook briefly, then serve warm.