Bring a medium-large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. My spaghetti took about 11 minutes to cook. Drain.
Meanwhile, gently simmer the wine and broth in a small pot, until reduced to about half of the original volume. Mine took about 10 minutes.
Whisk in the cream cheese until well incorporated, then add the red pepper flakes. Simmer for one minute.
Remove the sauce from heat, then add the nutritional yeast, lemon zest, and lemon juice.
Fold in the spaghetti, followed by the peas, tomatoes, basil, salt, and pepper. Taste and adjust if you'd like.
Spoon into a bowl, then top with breadcrumbs, and more basil if you wish.
