Cook the Pasta: Boil salted water in a large pot, add penne pasta, and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining and set the pasta aside.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Sauté diced onion for 4-5 minutes until translucent, then add minced garlic and sauté for 1-2 minutes until fragrant.
Add Tomatoes and Broth: Pour in the diced tomatoes with juices and vegetable broth. Stir and bring to a simmer for 5 minutes.
Incorporate Cream: Lower the heat and stir in heavy cream (or coconut milk). Simmer for 3-4 minutes until the sauce thickens.
Season the Sauce: Add dried basil, oregano, salt, and pepper. Adjust seasoning to taste.
Add Spinach: Stir in the spinach and cook until wilted, about 2-3 minutes.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it to coat in the creamy sauce. Add reserved pasta water if the sauce is too thick.
Finish with Cheese: Stir in grated Parmesan (or nutritional yeast). Garnish with fresh basil leaves and serve.
