Vegan Sun-dried Tomato Pasta - ZardyPlants

Ingredients

• 8 ounces pasta of choice, we used fusilli col buco (see note 1)
• 1 cup reserved pasta water (see note 2)
• ⅔ cup of sun-dried tomatoes, julienned or chopped (see note 3)
• 1-2 tablespoons of oil from the jar or 1-2 tablespoons extra virgin olive oil (see note 4 for oil-free)
• 4-5 cloves garlic (or less, to taste), minced or grated
• ¼ teaspoon Italian seasoning, optional
• 4 ounces vegan cream cheese (see note 5 for substitution)
• ½ cup grated vegan parmesan cheese (see note 6 for substitution)
• 2 cups baby spinach, optional
• Salt and pepper, if needed