On a non-stick pan or stainless steel pan, dry-fry the onion on low heat until it turns light brown
Add the red peppers and let them sweat for about 5 minutes. Stir often.
Add the tomatoes and season with chili flakes and salt. Stir well.
Cover with a lid and let simmer for 10 minutes or until the peppers are soft. Add a few spoons of water occasionally to prevent the vegetables from sticking to the pan. Keep the water to a minimum as we don't want to dilute the flavour of the veggies.
When the peppers are soft, start cooking the pasta in salted boiling water. Cook the pasta as instructed on the package minus 1 minute.
While the pasta cooks, blend together the peppers and the tomatoes until you have a very smooth sauce.
Transfer the sauce into a non-stick pan, add the chickpeas and stir well.
Add spinach to the sauce while stirring. Let the spinach soften.
Once the pasta has cooked, transfer it onto the sauce. Remember to save at least 1 cup of pasta water.
Add some vegan parmesan and ½ cup of pasta water and stir everything together on low-medium heat for 1 minute. Add more pasta water to make the sauce extra creamy.
Plate and garnish with some fresh basil leaves, some extra vegan parmesan, and a few drops of olive oil (optional).