Prepare the veggies: cut the onions in thin strips, wash and drain the spinach, wash and drain canned beans.
Sautee the onions on olive oil with a pinch of salt until very soft, add chilli, garlic, herbs and beans. Keep sauteeing util the spices are nice and fragrant. Add a splash of water and cook on low flame for a few minutes. We want the beans super soft so they break and give the creaminess to the sauce. When stirring, mash the beans to help them break.
When the beans are soft and creamy, add tomato sauce and shoyu - soy sauce. Keep cooking and then add spinach. Add anothe splash of water if the suce is too thick to stir in the spinach.
Cook covered for a minute or so, until the spinach is wilted and the sauce is nice and thick.
Add vegan Parmigiano cheese or nutritional yeast (both optional but they do that amazing cheesy flavour I adore.
Next add pasta and mix until it is covered nicely in the sauce. Add another splash of Extra Virgin Olive Oil and transfer it into a baking dish and optionally top with grated vegan mozzarella.
Bake for 10 minutes in oven preheated to 180 Celsius or 350F