Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Reserve ¼ cup of the pasta water for later use, then drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add minced garlic and sauté for about 1 minute, stirring constantly to prevent burning.

Toss in the sliced baby bella mushrooms, stirring well to coat them in the garlicky oil. Cook for approximately 7 minutes, stirring occasionally, until the mushrooms are golden brown and tender.

Add the drained pasta to the skillet, along with a splash of the reserved pasta water. Stir gently to combine and allow the pasta to absorb some of the flavors.

Add fresh spinach and halved cherry tomatoes to the skillet. Stir gently; the spinach will wilt in about 2-3 minutes.

Sprinkle in vegan Parmesan cheese and another drizzle of olive oil, stirring to coat the pasta evenly.

Season to taste with sea salt, freshly cracked pepper, and optional red chili flakes. Toss together before serving, and garnish with chopped parsley if desired.