• Cook the sliced mushrooms in two tablespoons of vegan buttery spread in a large pan until they are browned and cooked through, about 5-6 minutes.
• In the last minute or so of cooking time, add the frozen peas and carrots to the mushrooms.
• While you cook the vegetables, cook the pasta according to package directions. Drain and set aside.

Make the cream sauce:

• Cook the gluten free flour in the vegan buttery spread over medium heat for about 3 minutes to get rid of the raw flour taste.
• Slowly add the non-dairy milk, chicken broth, white wine, salt, pepper, garlic powder, onion powder, and Italian seasoning. Raise the heat to medium high and bring to a simmer, then reduce the heat to medium. Cook for about 5 minutes until the sauce starts to thicken.
• Taste the sauce to see if you need to add more salt and pepper.
• Add the cooked turkey, cooked pasta, dairy free sauce, and dairy free cheese to the pan with the vegetables. Stir well.
• Pour the mixture into a 9x13 casserole dish. Top with the fried onions or gluten free bread crumbs if you prefer.
• Bake at 350 degrees F for 25 minutes. Allow to cool for a few minutes before serving.