Fill a medium sauce pan half full with water and add pinch of salt. Bring water to a boil and add pasta. Cook uncovered until noodles are tender (7-10 minutes). Strain water out and place noodle back in sauce pan. Cover to keep warm.
In a nonstick skillet heat 2 tablespoons of vegetable broth over medium/high heat. Add sliced mushrooms and cook for 3 minutes or until soft. Add spinach and cook for 1 additional minute. Remove from heat, cover and set aside.
In a small sauce pan heat soy milk over medium heat. Once hot, add flour and whisk for 2 minutes to combine. Decrease heat to low and continue whisking until sauce thickens (~5 minutes).
Remove sauce from heat and add nutritional yeast, garlic powder, chili powder, smoked paprika, turmeric, and salt. Whisk until everything is incorporated and smooth.
Add sauce, mushrooms and spinach to pasta and stir to combine. Add more soy milk if needed and serve immediately.