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In a large pan, place the pasta nests in the center. Arrange halved cherry tomatoes, sliced onion, garlic, and spinach around. Add dollops of tomato puree and tomato paste (if using) on top of the pasta. Drizzle with olive oil.
Sprinkle oregano, basil, chili flakes, salt, and pepper over everything.
Add the cream and vegetable broth to the pan so that the pasta is mostly covered.
Place a lid on the pan and bring to a boil over medium heat. Let it cook for 11–13 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Remove the lid, stir well so the pasta absorbs the creamy tomato sauce. Cook 2–3 minutes uncovered if the sauce needs to thicken more.
Garnish with fresh basil, vegan parmesan (optional), or a drizzle of olive oil.