Cook the pasta according to package directions.

While the pasta cooks, make the sauce. Melt the vegan buttery spread in a large pot. Add the Daiya cheese mozzarella shreds, salt, pepper, garlic powder, and non-dairy milk. Cook over medium heat, stirring often.

Once the cheese is melted and the sauce is smooth, add the spinach. Stir until the spinach wilts.

Remove the pan from the heat and blend the sauce using an immersion blender.

Add the cooked and drained pasta to the cheesy sauce. Stir well to coat. Season with more salt and pepper if desired. Serve immediately.