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Begin boiling water in a pot with a pinch of salt. Cook pasta to package instructions until al dente. Drain and set aside. *Meanwhile, start to make the sauce.
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 (or food processor) add in your onion, garlic, sundried tomatoes in oil, non-dairy milk, maple syrup, and lemon juice, tahini, and fresh basil. Blend on high until smooth and creamy, scraping down the sides in between if needed.Taste and add salt and red pepper flakes as desired. (I added slightly more than ½ tsp salt to mine and a large pinch of red pepper flakes).*Save onion & garlic skillet for the next step. No need to wash it.
On low-medium heat, add spinach to the skillet and cook for 2-3 minutes until slightly cooked down. (At this point you can also sauté other veggies for this recipe such as sliced mushrooms).
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.