Boil water in a separate large pot and cook the noodles.
While the noodles are cooking, in a large saute pan, saute the onion in olive oil until it's soft. Add garlic, cumin, pumpkin pie spice, cayenne, paprika, salt, and pepper to the onions. Cook for 2 minutes or until fragrant.
Add the frozen butternut squash chunks and vegetable broth. Bring to a boil and then reduce it to a low simmer. Cook for 10 minutes or until the squash is soft.
Carefully pour the mixture into a blender and blend until it's completely smooth. Pour the sauce back into the pan over medium heat. Stir in the soy milk and frozen spinach. Cook for 5 more minutes or until the spinach has fully defrosted.
Drain the noodles and then add them to the pan with the sauce. Stir to coat each noodle in the sauce. Garnish with parsley and vegan parmesan.