Cook your pasta until el dente, drain, and place in a casserole dish
Dry sauté 1 cup of chanterelles for 5-6 minutes, until they let go of some of it's moisture
Add 1 cup fresh spinach, chopped seitan bacon (1/3-1/2 cup), cooked chanterelles to the pasta, then pour over your pumpkin sauce and mix well
Top the mixed pasta with plant based cheese and panko bread crumbs
Bake at 350 for 35 minutes or until cheese is melted and the panko bread crumbs are golden brown Garnish with Green Onions when you are ready to serve