(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Cook pasta in a large saucepan of boiling salted water until al dente, or according to the instructions on the packet. Drain pasta and set aside.
Melt half of the vegan spread in a large frying pan set over high heat. Sauté the mushrooms until browned, about 3-5 minutes. Do not overcrowd the mushrooms. If necessary, cook in 2 batches. Pour in red wine vinegar and toss with mushrooms. Set aside.
In a small bowl, whisk miso paste and plant butter together until it is smooth and fluffy.
Melt the remaining vegan spread in a frying pan and sauté minced garlic just until fragrant. Return mushrooms to the pan and add miso-plant butter mixture and Flora Thickened Plant Cream. Bring the sauce to a boil while gently stirring. Add cooked pasta to the pan and toss with sauce. Stir until pasta is well coated. Cook for 1-2 more minutes. Taste and add salt and pepper, if desired. Top with sliced spring onions.