In a large pot, bring salted water to a boil over high heat. Add the pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup of the starchy pasta water before draining.

In a large skillet over medium heat, add olive oil. Once heated, add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sliced bell pepper, cooking for another 3-4 minutes until fragrant.

Stir in baby spinach into the skillet and sauté for about 2 minutes until wilted.

Pour in coconut milk and vegetable broth into the skillet with the sautéed vegetables. Stir to combine and let it simmer for approximately 5 minutes.

Add nutritional yeast, Italian seasoning, and salt and pepper to taste, stirring well.

Gently toss the drained pasta into the skillet with the sauce, mixing in reserved pasta water until desired creaminess is achieved.

Taste and adjust seasoning if necessary before serving.

Plate your pasta and garnish with chopped fresh basil or parsley. Serve immediately.