Bring a large pot of water to a boil and cook the rigatoni or penne until al dente, stirring occasionally so it stays separated. Reserve 1 cup pasta water before draining.

Heat the sun-dried tomato oil in a skillet over medium heat until shimmering, then add the minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant and slightly softened.

Add the tomato paste and cook for 1 minute, stirring constantly to darken slightly and reduce any raw taste.

Pour in the full-fat coconut cream and stir until smooth, then add Italian seasoning, red pepper flakes, and nutritional yeast. Simmer for 5 minutes, stirring occasionally, until the sauce looks creamy and cohesive.

Add the drained pasta to the skillet and toss to coat, loosening with reserved pasta water as needed to help the sauce cling. Add the baby spinach and toss until wilted.

Season with salt and pepper to taste and top with fresh basil and additional nutritional yeast if using, so the pasta is finished with bright herb and a parmesan-style sprinkle.