Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large oven-safe baking dish (approx. 9x13 inch), add the cherry tomatoes, peeled and smashed garlic cloves, 3 tablespoons of olive oil, red pepper flakes (if using), a good pinch of salt, and black pepper. Toss gently to combine.
Step 3: Place the block of vegan cream cheese in the center of the baking dish, nestled among the tomatoes and garlic. Drizzle the remaining 1 tablespoon of olive oil over the cream cheese.
Step 4: Bake for 20-25 minutes, or until the tomatoes have burst and softened, and the garlic is fragrant and lightly golden. The cream cheese should be soft and slightly bubbly.
Step 5: While the vegetables are baking, cook your pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Step 6: Carefully remove the baking dish from the oven. Add the fresh spinach and nutritional yeast (if using) to the hot baking dish and stir vigorously, mashing the roasted garlic and cream cheese with a spoon, until a creamy sauce forms and the spinach has wilted. Add 1/4 cup of the reserved pasta water or vegetable broth to help thin the sauce to your desired consistency.
Step 7: Add the drained cooked pasta to the baking dish. Toss everything together until the pasta is fully coated in the creamy tomato and spinach sauce. If the sauce is too thick, add more pasta water or broth, a tablespoon at a time, until it reaches your preferred texture.
Step 8: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil if desired.
Step 9: Enjoy your delicious and easy Vegan Baked Tomato and Spinach Pasta!