In a large skillet or pot add olive oil and bring to medium heat.
Add garlic and shallots and sauté until fragrant and tender. About 2-3 minutes.
Now add almond milk, vegetable broth and nutritional yeast to the pan. Stir well to incorporate everything together and bring to a simmer.
Once simmering add the linguini and simmer for 10 minutes, stirring occasionally. Make sure to submerge all of the noodles into the liquid. After 10 minutes about half of the liquid should be absorbed and the noodles should be almost tender.
Next, add cherry tomatoes and spinach. Allow the mixture to simmer another 10 minutes, stirring occasionally. You want your spinach to wilt and the tomatoes to "pop" you can help them along with a fork or spoon as needed.
Once the noodles are tender and most of the liquid is absorbed leaving a creamy sauce your pasta is ready.
Salt and pepper to taste. Depending on your vegetable broth you may not need any salt at all or just a pinch or two.
I specify large garlic cloves in this recipe as I have noticed a difference in flavor when using smaller cloves. You will have a much more flavorful dish with more garlic! If you have smaller cloves I would recommend using 5 cloves of garlic.
I do not recommend using a thinner cut noodle for this dish as the starch from the noodles help to thicken the sauce.
Make sure to use a low sodium flavorful vegetable broth. If you do not have low sodium on hand. I would recommend replacing 1 cup of the vegetable broth with your plant milk of choice.