Directions

1. Saute the Base

In a large deep pan, heat the olive oil over medium heat. Add halved cherry tomatoes and sauté for 2–3 minutes. Then add minced garlic, salt, and black pepper. Continue cooking for another 2–3 minutes until the tomatoes begin to soften. Stir in the chopped sun-dried tomatoes if using, and cook for 1 more minute.

2. Add Pasta and Water

Add the dry spaghetti (break in half if needed) to the pan. Pour in the boiling water. Bring everything to a boil, cover, and cook over medium-high heat for 8–12 minutes, stirring occasionally, until the pasta is fully cooked and the mixture has thickened.

3. Finish the Sauce

Uncover and stir in the chopped basil. If using vegan cream cheese, add it now and stir until melted and creamy. Then add the baby spinach and stir until wilted and the sauce becomes rich and creamy.