Garlicky tomatoes simmer down into a rich, glossy sauce, thickened with a bit of starchy pasta water until every strand of spaghetti is coated. Nutritional yeast stirred in at the end brings a savory, cheesy depth that makes this pomodoro feel indulgent without any dairy in sight. Torn basil and a hit of red pepper flakes keep things bright and a little punchy, while a final drizzle of good olive oil ties the whole bowl together. It's a fast, weeknight-friendly plate that still tastes like something you'd order at a cozy Italian spot. This one's a genuinely solid pick for a vegan dinner rotation, and it comes together in one skillet with minimal cleanup.
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Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta.
While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just turning golden at the edges, about 2 minutes. Watch closely — garlic can brown quickly.
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