Step 1

Heat the oil in a large high-sided skillet or pot over medium heat. Add the onion and mushrooms and saute until browned and the liquid is mostly released, about 8 minutes. Add the garlic and hot pepper flakes and cook for 1 minute, until fragrant. Stir in 1 teaspoon salt.

Step 2

Stir in the vegetable broth, pasta, and remaining 1 teaspoon salt. Bring to a simmer, then reduce heat to medium low. Cover the pot and cook for 11 minutes, until the pasta is al dente, stirring halfway through. Turn off the heat.

Step 3

Remove the lid and add the spinach. Cover and let sit for 2 minutes. Stir in the nutritional yeast and lemon zest and season to taste with salt and/or hot pepper flakes. Serve with vegan cheese.