Cook the pasta in salted boiling water, reserve ½ cup (120 mL) of the pasta cooking water before draining it 1 minute before it’s al dente.
Meanwhile, mince the garlic, and chop the roasted red bell peppers and spinach.
Add the garlic to the pot to cook for 2 minutes, stirring often. When lightly golden, add in the tomato paste, bouillon cube, harissa, oregano, paprika powder, and salt, and cook this for another 2 minutes.
Add the reserved pasta cooking water to the pot, then drain the pasta. Add the drained pasta to the pot as well, along with all the remaining ingredients: the cooking cream, peas, nutritional yeast, pine nuts, bell pepper, and spinach.
Once heated through, add some lemon zest (optional) and squeeze over the lemon juice. Serve with fresh basil and enjoy!