Preheat the oven to 400ºF/200ºC and place parchment on a baking sheet. 

Boil water for pasta and salt liberally (1 tbsp). Cook pasta till al dente and reserve 1 cup of pasta water before draining.

Separate mushrooms if clumped together and trim the hard ends of the stem.

Place on the baking sheet and spray with olive oil. Grate vegan cheese over the mushrooms and place in the preheated oven. Bake for 15-20 minutes. Remove from the oven and season with salt and pepper.

Heat 2 tbsp olive oil and chili flakes in a large dutch oven or a pan with sides. Add onion and cook for several minutes. Add in garlic and cook for 30 seconds more.

Add cremini mushrooms tossing to coat. Allow the mushrooms to cook down before seasoning.

Add vegan butter, walnuts, and miso mixing everything together.

Add in white beans, spaghetti, and ¼ cup of pasta water. Toss everything together adding more pasta water as needed.

Add spinach and allow for it to wilt down before adding more cheese and the remaining olive oil.

Check for seasoning. Add a good amount of cracked pepper and salt if needed. Finish the dish with baked oyster mushrooms.