Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 2 minutes less than package instructions. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes, filling the kitchen with a sweet aroma. Add chopped mushrooms and cook until browned and fragrant, about 8 minutes, stirring occasionally.
While the vegetables cook, roast the garlic cloves in the oven or on a skillet until soft and caramelized, about 10 minutes, until they smell sweet and mellow. Squeeze out the roasted garlic and set aside.
In a mixing bowl, combine crushed tomatoes, nutritional yeast, plant-based milk, smoked paprika, salt, and pepper. Whisk until smooth, then stir in the sautéed mushrooms, onion, and roasted garlic. Let this simmer gently for 10 minutes until thickened and flavorful.
Preheat your oven to 180°C (350°F). In your baking dish, combine the cooked pasta with the sauce, mixing well so every piece is coated with the rich, smoky sauce.
Sprinkle vegan cheese evenly over the top, followed by breadcrumbs, creating a crunchy, golden layer. Drizzle a little olive oil over the breadcrumbs for extra crispiness.
Bake uncovered in the oven for 20–25 minutes until bubbling around the edges and the top is golden brown and crispy. The aroma of baked cheese and toasted breadcrumbs should fill your kitchen.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped herbs and a drizzle of olive oil before serving, allowing the flavors to meld and the top to set nicely.