Wash hands with soap and water.
Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Stir and cook the pasta to al dente, according to the package directions. Drain.
While the pasta cooks, scrub the onion and garlic with a clean vegetable brush under running water. Gently rub the kale or spinach under cold running water. Dry produce with a clean towel. Chop the onions and mince the garlic.
Heat a large pan over medium heat. Add the olive oil and onions. Cook until soft and translucent, about 5 to 7 minutes.
Add the garlic, basil, oregano, turmeric, salt and pepper. Cook for about 1 minute, until fragrant.
Slowly add the fire-roasted tomatoes and juices, crushing the tomatoes with a heavy spoon. Add the sundried tomatoes and vinegar, stirring to combine.
Simmer the sauce for 10 to 15 minutes, until reduced by about one-third.
Stir in the kale or spinach and cook until it begins to wilt.
Once the pasta is cooked, add it to the sauce and stir to combine. Divide pasta among bowls and garnish with nutritional yeast, fresh herbs, and pepitas or pine nuts.