Sauté the onion and garlic in 1 tablespoon of olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted. Remove from heat and cool until you can safely handle.

Transfer the cooked veggies carefully to a blender. Add spinach, basil, coconut milk, walnuts, white wine vinegar, and 1 tablespoon olive oil. When it is blended, taste and add salt and pepper to taste.

Cook the pasta and prep other ingredients

Heat a large pot of water to boil and add some salt. Add pasta when the water boils. Follow directions on package and cook until al dente. Drain well when ready.

Cut the tomatoes in half and cut the basil set aside earlier into thin strips.

Toss the sauce with the hot drained pasta pasta and tomatoes. Serve topped with julienned basil and toasted walnuts.