Vegan Baked Spaghetti

In a large pot, boil the pasta in salted water according to the package instructions.
While the pasta cooks, combine the white sauce ingredients with a standard or immersion blender.
Drain the pasta, reserving ⅔ cup of the pasta water.
Preheat the oven to 375° F (191° C).
In the same large pot used to boil the pasta, on medium heat, add olive oil, mushrooms, and a pinch of salt and pepper. Cook the mushrooms for about 5-8 minutes; until the mushrooms have sweat and much of that water has evaporated.
Turn off the heat and add the reserved pasta water, pasta, baby kale, and all but ½ cup of the white sauce (keep the reserved ½ cup of white sauce in the blender jar). Stir until the pasta is well coated and transfer the pasta to a baking dish.
In the same large pot, combine the marinara, textured vegetable protein, and red pepper flakes. Transfer the red sauce mixture to the baking dish and spread it evenly over the pasta.
In the blender containing the reserved white sauce, add the cheese topping ingredients and blend until smooth. Use a spoon to dollop the mixture onto the spaghetti and spread it evenly over the red sauce.
Bake the spaghetti at 375° F (191° C) for about 10-12 minutes. Then, broil for 1-2 minutes until the cheese topping starts to brown.
Remove the baked spaghetti from the oven. Slice it in half lengthwise and quarters widthwise for 8 servings. Top with parsley and enjoy!