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Slice the mushrooms and onions and cook them in a non-stick pan until soft and caramelized.
Add the courgettes, tofu, chickpeas, nutritional yeast, and veggie bouillon seasoning to a blender and blend until smooth and creamy.
Once the mushrooms and onions are nicely caramelized, pour in the sauce and cook for a few minutes until thick, creamy, and heated through.
Stir in the cooked pasta and mix well to coat everything in the sauce.
Remove from the heat and add in some fresh spinach and mix it well.
Finish with fresh parsley and top with cherry tomatoes for a pop of colour.