Cook pasta according to package instructions. Strain and set aside. Prepare vegetables while pasta cooks.
Heat a Dutch pot over medium-high heat. Add olive oil, onion, and garlic and saute for about five minutes until fragrant. Add diced tomatoes and bring to a simmer. Reduce to medium heat and cover with a lid for about ten minutes.
Add oregano, remaining vegetables (except spinach), and jackfruit and continue to simmer, stirring occasionally, for about five minutes. Stir in pasta, spinach, nutritional yeast and ½ of the basil. Cover with lid and heat for five more minutes.
Top with vegan parmesan and remaining basil and serve immediately.