Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat for about 2 minutes until shimmering.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant and lightly golden.

Pour crushed tomatoes into the skillet with garlic, stir, and let simmer for 5-7 minutes.

Stir in nutritional yeast and spinach, adding chili flakes. Cook for an additional 3-4 minutes.

Gently fold in the cooked pasta and mix until well coated. Warm on the stove for about 2 minutes.

Season with salt and pepper to taste. Serve hot, garnished with crushed red pepper and fresh basil.