Heat a wide pan or pot over medium heat and add in the olive oil.
Once warm, add the shallots, garlic, and red chili flakes. Sauté for about 1 minute.
Add in the vegetable broth, tomatoes, peppers, mushrooms, and linguine. Make sure everything is fully covered (if not, add more broth or water).
Increase the heat to medium-high and bring to a boil. Once boiling, reduce to a simmer and cook for 4 minutes.
Add the spinach and cook for 4 more minutes or until everything has softened and the pasta is al dente.
Remove from heat and toss in the basil, lemon, salt, pepper, and parmesan cheese.
