Preheat oven to 350 degrees F.
Heat olive oil in pan. Add mushrooms, onions and jalapeño and sauté over medium heat 3-5 minutes.
Mix dairy free cream cheese and Parmesan cheese substitute, milk substitute, and eggs until smooth. Fold in spinach, sautéed vegetables, and nutmeg.
Mix noodles and vegetable/sauce mixture together. Spoon into a 3-quart casserole coated with oil. Sprinkle with cheese replacement, if using.
Bake at 350 degrees F for 25 to 30 minutes.
Serving suggestions: Fresh spinach salad with mangos.