Preheat your oven to 400°F (200°C).
Bring a large pot of lightly salted water to a boil and cook the spaghetti according to package directions until al dente.
Once cooked, drain the pasta, return it to the hot pot, and cover to keep warm. 2.
While the pasta cooks, place the halved cherry tomatoes on a large baking sheet.
Drizzle with 2 tablespoons (30 ml / 1 fl oz) of the olive oil, sprinkle with kosher salt and pepper, and toss gently to coat.
Roast for about 10 minutes, or until the tomatoes are tender and just beginning to burst. 3.
In a medium skillet, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat.
Add the minced garlic and crushed red pepper flakes, and cook for 30 seconds until fragrant, being careful not to burn the garlic.
Stir in the rinsed and drained cannellini beans and heat through for 1-2 minutes. 4.
In a large serving bowl, combine the hot roasted tomatoes, fresh spinach, snipped basil, and lemon juice.
Add the warm bean mixture and the cooked pasta.
Toss everything together thoroughly; the heat from the pasta and tomatoes will gently wilt the spinach. 5.
Divide the pasta among four bowls.
Top each serving with a generous sprinkle of toasted pine nuts and shredded vegan Parmesan.
Serve immediately and enjoy!
Don't be shy with the fresh herbs! If you have fresh oregano or parsley on hand, feel free to add them along with the basil for another layer of flavor.
