Prepare veggies as above and set aside. As well, take out all other ingredients and place near stove.
In a deep skillet or wok style pan, heat the oil*. Add the onion and garlic and saute over medium to medium-high until the onions are translucent and turning golden about 4-6 minutes.
*If oil free, use a non-stick pan and add a splash of broth as needed to prevent sticking.
Add the wine to deglaze the pan then lower the heat to medium and cook for another 3-5 minutes to reduce the liquid.
Stir in red pepper flakes, chopped sun dried tomatoes (approx. ¼ cup) and fresh tomatoes.
Taste and add salt and pepper as needed.
Back to the Pasta: Drain the pasta and add it to the tomato mixture in the wok/pan.
Add the spinach and vegan feta cheese (if using) and toss to incorporate. The spinach will wilt within a couple of minutes and then presto, it’s ready.