Heat up a big pot and add olive oil. Once the oil is hot, add the onion and garlic and let cook, stirring occasionally, until translucent.
Cut the sun-dried tomatoes into strips and rinse the butter beans. Add them to the pot together with the frozen spinach and soy milk. Cover to pot and let everything cook for about 3 minutes.
Add 1.5L water to the pot and bring to the boil. Once the water is boiling add the salt (as if normally salting pasta water). Then add the pasta and cook as long as the packing says.
Once the pasta is al dente and the water has mostly evaporated, add the nutritional yeast. Taste. Add extra salt and/or pepper if needed as well as some freshly chopped parsley and chili flakes. Enjoy!