Cook fettuccine according to package directions, to al dente, and drain, *reserving 1 cup water. Drain, rinse and set aside.
Meanwhile, place the cherry tomatoes, cut sides up. on a baking sheet, covered in parchment paper. Note: contrary to many recipes, you technically don’t need any oil or liquid to roast the tomatoes, but make sure you use the parchment paper or they may stick to the pan. Sprinkle the tomatoes with salt and pepper, and broil on high for 7-9 minutes until just starting to brown and wilt, checking occasionally so they don’t burn.
Add 2 tablespoons unsalted vegetable broth to a (non-stick) Dutch oven or large pot (large enough to hold all ingredients plus the cooked pasta) and heat over medium heat. Add shallots and garlic and cook for 2 minutes, stirring.
Add remaining 2 tablespoons vegetable broth and sliced fennel. Increase heat to medium-high, and cook for 4-5 minutes, stirring occasionally.
Reduce heat to medium, add 3/4 cup reserved water, 1/2 cup Chardonnay, 2 tablespoons vegan butter (optional), and spinach leaves. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon red pepper and stir. Simmer for 5 minutes, stirring occasionally.
Remove from heat and add 1/4 cup nutritional yeast, 2 tablespoons lemon juice, and cooked pasta. Toss to combine. Remove from heat.
To each bowl, add a scoop of pasta. Top with a handful of roasted tomatoes. Add salt and pepper (or additional lemon juice) to taste. Best served immediately. Otherwise, you can keep in an airtight container in the fridge for 2-3 days. Note: If you are not eating this immediately- I recommend after heating, to add some fresh lemon juice to the noodles before serving, to refresh the flavor.