Fill a large pot with water and add a pinch of salt. Bring to a boil and add the pasta, cooking until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent, then add garlic and bell pepper, cooking another 3-4 minutes.

Add spinach to the skillet and sauté until wilted, about 2 minutes.

Pour in coconut milk and vegetable broth, stir to combine, and let it simmer for 5 minutes.

Stir in nutritional yeast and Italian seasoning, and season with salt, pepper, and red pepper flakes. Simmer for an additional 2-3 minutes.

Carefully add the drained pasta to the skillet, tossing to combine. Add reserved pasta water little by little until desired creaminess is achieved.

Taste and adjust seasoning before serving.

Serve in warm bowls and garnish with fresh basil or parsley.