Boil a large pot of salted water and cook pasta according to package instructions, about 8 to 10 minutes, until al dente.

In a skillet, heat olive oil over medium heat, add minced garlic, and sauté for about 30 seconds until fragrant.

Add sliced mushrooms and sauté for about 7 minutes until golden brown and tender.

Add drained pasta to the skillet with a splash of reserved pasta water, then fold in spinach and halved cherry tomatoes, cooking until spinach wilts.

Stir in vegan parmesan cheese and an additional tablespoon of olive oil, mix thoroughly, and season with salt and pepper before serving.