Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, reserving a little pasta water.

Sauté the vegetables

• Heat the olive oil in a large pan over medium heat.
• Add the minced garlic and cook until fragrant.
• Add the zucchini, bell pepper and cherry tomatoes and cook until softened.

Build the sauce

• Stir in the tomato paste and cook for a minute.
• Pour in the coconut milk and add the nutritional yeast, Italian seasoning, salt and pepper.
• Stir and let the sauce simmer until slightly thickened.

Combine and finish

• Add the spinach and stir until wilted.
• Toss in the drained pasta, loosening with a splash of pasta water if needed.
• Serve hot.