Make vegan cashew cheese sauce and set aside.
Preheat oven to 350°.
Spray a large skillet or sauté pan with oil and add in garlic and onion. Sauté for about 1-2 minutes until softened.
Add in spinach, shredded carrots, broccoli florets, and bell peppers. Continue to stir vegetables often until all vegetables are cooked through and softened.
Bring pasta to a boil in a large pot until al dente according to package directions.Drain pasta and pour back into large pot and set aside. Stir in cooked vegetables into your pot of drained and cooked noodles and pour in 2 1/2 cups of cashew cheese sauce. Stir until combined.
Spray a 9 x 13 casserole dish with cooking spray and pour in pasta mixture.
Sprinkle the top with vegan cheese shreds or parmesan.
Bake at 350° F for 20-25 minutes.
Let cool for 5 minutes and serve. Enjoy!
