Cook the pasta in salted water according to the package instructions.
Toast the pine nuts in a small pan without additional oil. Then remove from the pan and set aside.
Heat the olive oil in a large skillet/ pan. Add the mushrooms along with the onions and sauté for about 3 minutes until lightly browned.
Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with soy sauce and a bit of vegetable broth (or plant-based cream). Reduce the heat and cook for about 1-2 minutes longer.
Add the spinach and cook for further 2-3 minutes until it has wilted. Season with salt and pepper. Optionally, add a splash of fresh lime juice, if you like.
Once the noodles are "al dente", pour off the cooking water. Put drained pasta to the mushrooms in the pan and toss to combine. Add yeast flakes or vegan parmesan as desired and season with spices to taste again.
Serve the mushroom pasta with toasted pine nuts.
Instead of vegetable broth you can add plant-based cream or coconut milk, if you want to make a creamy mushroom pasta.