Using a pasta pot, cook pasta while preparing the sauce.
Chop up onion and 3 garlic cloves. Add them to a saute pan or skillet on medium heat with enough water to make sure they don’t stick. Saute for 5 minutes or until the onions are soft.
Once the onion and garlic cloves are soft, add the can of coconut milk. Stir together and let simmer for 3 minutes. Add nutritional yeast and salt.
Chop a handful of spinach and add to the pan along with the peas.
Once you have a nice creamy sauce, remove from heat and add sun-dried tomatoes.
Drain pasta and add to a large bowl. Pour sauce on top and stir to combine.
Finely chop remaining garlic clove or use a garlic press. Stir into pasta.