Bring a large pot of salted water to a boil and cook the rigatoni or penne until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

Heat the sun-dried tomato oil in a Dutch oven over medium heat until shimmering. Sauté the minced garlic and chopped sun-dried tomatoes for 2 minutes, stirring until fragrant and lightly softened (visual cue: small bubbles around the edges).

Stir in the tomato paste and cook for 1 minute, keeping the mixture moving. Cook until the paste darkens slightly (visual cue: richer red-brown color).

Add the coconut cream, Italian seasoning, red pepper flakes, and nutritional yeast. Simmer for 5 minutes until the sauce looks creamy and cohesive (visual cue: gentle bubbling and a smooth sheen).

Add the drained pasta to the sauce and toss to coat, adding reserved pasta water as needed. Keep tossing until the sauce clings to the pasta (visual cue: glossy coating, not watery).

Add the baby spinach and toss until wilted, about 1 to 2 minutes. Stop once the spinach turns fully dark green and tender (visual cue: leaves collapse).

Season with salt and pepper to taste. Top with fresh basil and, if desired, an extra sprinkle of nutritional yeast (visual cue: herb flecks on the surface).