Begin boiling water in a pot with a pinch of salt. Cook pasta to package instructions until al dente. Drain and set aside.

In a large pan begin heating some olive oil over medium heat. Add in your diced onion and cook for 3-4 minutes.

Add your minced garlic cloves, stir, and cook for another ~2 minutes until slightly browned.

In a high-speed blender, add in your onion, garlic, sundried tomatoes, non-dairy milk, maple syrup, lemon juice, tahini, and fresh basil. Blend on high until smooth and creamy.

Taste and add salt and red pepper flakes as desired.

On low-medium heat, add spinach to the skillet and cook for 2-3 minutes until slightly cooked down.

Add cooked noodles to the pan.

Pour sauce over the top and stir until combined.

Serve the creamy sun-dried tomato pasta in bowls, garnished with chopped fresh basil, vegan Parmesan cheese, and more red pepper flakes, if desired.