Heat a deep sauté pan over medium heat on your stovetop. Then add ¼ cup of the broth, the chopped onion, garlic, and red pepper flakes. Sauté until softened, approx. 5 minutes, stirring often.
Then add the remaining 3 cups of broth, the peas, pasta, and the vegan cheese to the same pan. Cover it with a lid, maintain a gentle simmer, and stir often, until the pasta is cooked al dente. Remove the lid in the last few minutes of cooking so that most of the liquid absorbs. (Unless you prefer it soupy, in which case, keep the lid on for the entire cooking process.)
Serve garnished with fresh basil, black pepper, and/or more vegan parmesan cheese if desired.
Notes
Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
Taste the pasta once cooked and add salt and black pepper, if needed. This will vary according to the saltiness of the broth you use.
Leftovers keep refrigerated for 3-4 days. Reheat on the stovetop with a splash of water or broth to loosen, as required.