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Cook pasta according to the directions on the box. Drain once complete.
In a large skillet over medium heat, add oil.
Once heated, and shiny, add in garlic and sun-dried tomatoes, stirring occasionally for 2 minutes.
Add in coconut cream, paprika, salt, and chili powder. Stir together well. Bring to boil and then reduce to simmer.
Add vegan parmesan cheese and stir until melted. The sauce should begin to thicken.*Add more coconut cream is sauce is too thick or continue to simmer if too saucy until desired consistency.
Add in the spinach and stir until it’s wilts down.
Remove from heat and toss in cooked and drained pasta noodles.
Top with fresh chopped basil as a garnish over the top.