Chop the onion and mince the garlic, add to a large pot with the olive oil. Bring to a simmer on medium heat until fragrant (about 5 minutes). Chop the mushrooms and set aside. Let the cauliflower thaw out while pasta is cooking.
Add the pasta, vegetable broth, coconut milk, mushrooms and pinch of salt and pepper, cook on medium heat WITH THE LID ON for about 9 minutes.
Add the spinach, cauliflower, nutritional yeast and cook another 7 minutes with the lid still on. Check for desired texture, cauliflower heated and spinach is wilted.
Serve immediately. Store leftovers in the fridge up to 3 days. Re-heat in the stove top with a splash of vegetable broth or in the microwave.
Video
Notes
Coconut Milk: Be sure to use coconut milk from the can, it's creamier than the fridge section coconut milk.Pasta: Use large pasta shapes, small varieties are more likely to stick to the bottom of the pan. I do not recommend gluten free varieties because they tend to foam up and usually need to be rinsed after cooking.Pot: Since it gets cooked with the lid on be sure to stay close by, if you have the heat on too high it could bubble over so just keep an eye on it. You can cook this without the pot lid but it will take longer time to cook, I have tested it and it's almost double the time for cooking the pasta.Makes 4 small side dish servings or 2 main dish servings.