Heat the olive oil over medium heat in a mid to large pot and add the chopped onion. Cook until soft, around 3 minutes.
Add the minced garlic, cherry tomatoes, tomato paste and diced canned tomatoes with the dried oregano and cook for another minute.
Add a pinch of sea salt and then stir in the stock and dairy-free milk. Add the dried pasta and pop a lid on the pot.
Increase the heat and cook with the lid on until the mixture comes up to a boil. Remove the lid, reduce the heat back to medium and cook for 5 minutes, stirring regularly to prevent sticking, before adding the olives, nutritional yeast and chopped spinach.
Cook, stirring regularly, until the pasta is just al dente, around 5 minutes, stir in the parsley and remove the pot from the heat. Allow the pasta to sit for a a few minutes with the lid on so the sauce continues to thicken. Serve with vegan parmesan.
You'll need a medium pot with a lid for this recipe.