Pour the vegetable broth into your large skillet, then add the dry pasta. Turn the heat to high and bring everything to a vigorous boil, stirring occasionally so the pasta doesn’t stick to the bottom.
Reduce the heat to medium once boiling, and stir in the chopped tomatoes, sliced onion, and minced garlic. Continue to cook at a gentle boil, stirring every few minutes to prevent sticking and ensure even cooking.
Cook for about 10-12 minutes, until the liquid has reduced and the pasta is tender but still slightly al dente. The mixture should look saucy and the pasta will have absorbed much of the broth.
When the pasta is nearly done, stir in the chopped greens. Allow them to wilt and turn vibrant, about 2 minutes. If the mixture looks too dry, add a splash of water or broth to loosen it up.
Turn off the heat and stir in the nutritional yeast, then drizzle with olive oil. Season with salt and pepper to taste. The dish should smell savory, with the greens bright and the pasta coated in a flavorful, slightly saucy mixture.
Let the pasta rest for a couple of minutes off the heat so the flavors meld. Serve hot, garnished with additional herbs if desired, and enjoy a comforting, one-pan vegan meal.
