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Cook protein pasta according to package instructions and drain.
Heat olive oil in a pan and sauté garlic for 1 minute until fragrant.
Add sun-dried tomatoes and cook for another 2 minutes.
Blend silken tofu, soy milk, cashews, nutritional yeast, salt & pepper until smooth.
Pour the sauce into the pan and simmer gently for 2–3 minutes.
Stir in spinach and cook until wilted.
Add the cooked pasta and toss until evenly coated.
Finish with fresh basil and optional chili flakes.