Add olive oil to a large pot and heat over low-medium heat. Add the minced garlic, salt, and pepper. Sautee for about 60 seconds, until fragrant. Add the tomato sauce and coconut milk. Stir until combined. Add the red pepper flakes and dried oregano. Reduce heat to low and let simmer for about 20 minutes.

Meanwhile, blend 1/2 cup of almonds with 1 tablespoon of nutritional yeast until you have a fine crumb-like mixture. Set aside.

Remove your sauce from the heat and add the chopped spinach and fresh basil. Stir to combine and allow the spinach to gently wilt. Serve over your favourite pasta and top with the prepared almond breadcrumbs, optional.