1. Cook the Green Lentil Flour Pasta:

1. Bring a large pot of salted water to a boil.
2. Add the green lentil flour pasta and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the Creamy Tomato Sauce:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Pour in the canned diced tomatoes (with their juices) and bring to a simmer.
5. Add the unsweetened almond milk, nutritional yeast, dried basil, dried oregano, salt and red pepper flakes (if using). Stir to combine.
6. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

3. Add Spinach and Assemble:

1. Stir in the fresh spinach leaves and let them wilt in the creamy tomato sauce.
2. Add the cooked green lentil flour pasta to the skillet and toss to coat the pasta in the sauce and spinach.

4. Serve:

1. Divide the Green Lentil Flour Pasta with Creamy Tomato Sauce and Spinach among serving plates.
2. Garnish with freshly chopped basil leaves for a burst of freshness.
3. Sprinkle vegan Parmesan cheese on top if desired.

Enjoy your nourishing and flavorful Green Lentil Flour Pasta! This dish combines the protein-packed goodness of lentil flour pasta with a creamy and aromatic tomato sauce for a delightful and wholesome meal.