Boil a 16 oz package of pasta in salted water according to package directions.
In a large frying pan or wok, warm the minced garlic in 3 tablespoons oil at the lowest heat setting while you are washing and chopping 6-8 cups of veggies into bite-sized pieces.
Toss in the chopped veggies (except for the cherry tomatoes and spinach) and sprinkle them with 1 teaspoon of salt and a teaspoon of Italian herbs, then turn up the heat to medium.
Sauté the veggies for about 6-8 minutes until they turn darker and start to become tender, then add cherry tomatoes and spinach and cook for another minute or two until the spinach wilts.
Add 1/2 cup of pasta water and 1 1/2 cups of vegan sour cream, plus 1 tablespoon of nutritional yeast (optional) and stir well. Slowly add in an additional 1/2 cup of pasta water until the desired consistency is achieved.
Let it come to a slow boil, then turn off the heat, add drained cooked pasta, and toss well until combined.
Add salt and pepper to taste, add a dash of red pepper flakes for a little spice if desired, and serve hot.
Notes
Serve the pasta immediately, it's the creamiest when hot.
The cream sauce may seem too watery at first, but after it cooks and starts to cool a little, it thickens up.
If you use my homemade vegan sour cream, cashew cream, or coconut cream you will need a little less pasta water.
It's delicious with a squeeze of fresh lemon juice mixed in at the end of cooking.