½ cup sundried tomatoes packed in oil, drained and sliced
2 cups baby spinach
½ cup vegan parmesan cheese
In a large pan, warm the avocado oil over medium heat.
Add the garlic. Stir constantly and cook for 1 minute.
Spoon the full-fat coconut milk, vegan cream cheese, lemon juice, and vegetable broth into the pan and mix well to melt together.
Add the Italian seasoning and salt and pepper to taste.
Increase the heat to medium-high and bring the mixture to a boil.
Once boiling, reduce the heat and cook the sauce for 3-4 minutes, stirring often to prevent it from sticking.
Stir in the spinach, sun dried tomatoes, and kalamata olives. Mix well until the spinach leaves have wilted.
Meanwhile, prepare Chickapea Spirals to package specifications by heating 16 cups of water and 2 Tablespoons of salt in a large pot over high heat until boiling. Add the pasta to the water and decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes.
Drain the pasta and rinse with warm water.
Transfer the pasta to the sauce pan and toss the mixture gently to avoid breaking the noodles.
Plate each helping of the pasta and top with vegan parmesan cheese.