Bring a large pot of salted water to a boil and cook bowtie pasta according to package instructions, usually about 8-10 minutes, until al dente. Reserve 1/4 cup of the pasta water before draining and set aside.

In a skillet, heat olive oil over medium heat, add minced garlic and sauté for 1 minute until fragrant and lightly golden.

Add sliced baby Bella mushrooms to the skillet and sauté for about 7 minutes until tender and golden brown.

Add the drained pasta to the skillet with the sautéed mushrooms and pour in the reserved pasta water. Toss gently to combine.

Stir in fresh spinach and halved cherry tomatoes, cooking for 1-2 minutes until the spinach wilts and tomatoes soften.

Remove from heat, fold in vegan parmesan cheese and an additional drizzle of olive oil. Season with salt and pepper to taste.

Serve hot, garnished with extra vegan parmesan and optional chili flakes or parsley.