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In a large skillet, add the plant-based butter and cook over medium heat for 30 seconds until melted.
Add the diced onion and cook for 6-7 minutes until the onion is softened.
Add the garlic, red pepper flakes, and oregano and continue to cook for 1 minute.
Add the red lentil pasta, vegetable broth, marinara sauce, and fire-roasted tomatoes.
Cover with a lid and bring to a boil.
Reduce heat to a simmer and continue to simmer for 7-8 minutes or until the pasta is al dente.
Stir in spinach and let sit for 1 minute to allow the spinach to wilt.
Stir in the plant-based cream cheese and top with chopped almonds.