Begin by boiling a large pot of salted water on high heat. Once boiling, add your bowtie pasta or pasta of choice and cook according to package instructions, usually around 8–10 minutes, until al dente. Make sure to reserve 1/4 cup of the pasta water before draining to use later for sauce consistency.

In a large skillet, heat 1 tablespoon of olive oil over medium heat for about a minute until shimmering. Add minced garlic and sauté for 1–2 minutes, stirring frequently until fragrant and lightly golden.

Next, add the sliced baby bella mushrooms to the skillet. Cook these for approximately 7 minutes, stirring occasionally, until they are golden brown and tender.

Once the mushrooms are ready, add the drained pasta to the skillet along with a splash of the reserved pasta water. Stir well to combine everything.

Now it’s time to toss in the fresh spinach and halved cherry tomatoes. Stir these ingredients for about 2–3 minutes, or until the spinach wilts down and the tomatoes soften slightly.

Mix in the vegan parmesan cheese and an additional drizzle of olive oil if desired. Stir everything together until the pasta is fully coated and creamy, about 1–2 minutes.

Finally, season your Vegan Spinach Mushroom Pasta with sea salt, freshly cracked pepper, and optional red chili flakes to taste. Top with fresh parsley if you're using it, then serve warm.