Cook pasta according to package directions until al dente, then drain and set aside.
Heat olive oil in a skillet over medium heat and sauté garlic for 1 minute.
Add chopped artichokes and cook for another 2 minutes.
Stir in spinach and cook until wilted.
Pour in coconut milk and stir in nutritional yeast, Italian seasoning, salt, and black pepper.
Simmer for 5 minutes until the sauce thickens.
Add cooked pasta and toss until fully coated in the sauce.
Stir in lemon juice for extra freshness.
Sprinkle with red pepper flakes if you like a little heat.
Serve warm and enjoy!
