Well, I'm back with another recipe, this one full of garlic! Ingredients: •Cooked pasta (enough for about 4-6 people. I used mafaldine) •Baby Spinach (I used about 2 ounces, but 4-6 oz would be better) •10 cloves of garlic, chopped •13.6 oz can of unsweetened coconut milk •2 tbsp olive oil •3-4 tbsp fresh oregano •1/2 tbsp dried basil •pinch of salt •lemon juice to taste (I used about 1 tsp fresh) •garlic powder Directions: 1. Cook pasta and set aside 2. In a pot saute garlic 3. Add coconut milk and stir until fully incorporated 4. Add in oregano, basil, and spinach. Simmer until spinach is cooked 5. Add rest of the sauce ingredients 6. Remove from heat. Add pasta. Serve with your favorite vegan meat substitute. (I used seitan chorizo, but gardein meatless meatballs, Boca crumble, beyond sausage, or TVP would all be good)