1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta water, then drain and set aside.

2. Prep the Tomatoes: Remove the sun-dried tomatoes from the jar, reserving 2 tablespoons of the flavorful oil. Roughly chop the tomatoes.

3. Sauté Aromatics: Heat the reserved sun-dried tomato oil in a large deep skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.

4. Add Flavor Base: Stir in the chopped sun-dried tomatoes, minced garlic, tomato paste, oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.

5. Simmer the Sauce: Pour in the full-fat coconut milk (or cashew cream) and nutritional yeast. Stir well to combine. Bring the mixture to a gentle simmer.

6. Let it bubble on low heat for 5 minutes until the sauce thickens and turns a beautiful creamy pinkish-red color.

7. Wilt the Greens: Stir in the fresh spinach and cook for 1–2 minutes until just wilted.

8. Combine: Add the cooked pasta to the skillet. Toss gently with tongs to coat every noodle in the sauce. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up.

9. Finish: Remove from heat. Stir in the lemon juice (or balsamic vinegar). Taste and add more salt or pepper if needed.

10. Serve: Garnish generously with fresh basil and serve immediately.