Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook until al dente, around 8-10 minutes. Reserve ½ cup pasta water before draining.

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

Stir in baby spinach and wilt for about 2 minutes. Ensure everything is well combined.

Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer for about 5 minutes.

Add nutritional yeast and Italian seasoning to the sauce. Season with salt and pepper, and add red pepper flakes if desired.

Gently fold in the drained pasta, adding reserved pasta water if the sauce is too thick.

Taste and adjust seasoning with salt, pepper or nutritional yeast as needed.

Serve in bowls and garnish with fresh basil or parsley if desired.