In a small bowl, whisk coconut cream, avocado oil, lime juice and salt.
Wash and separate lettuce leaves.
Cook pasta for 4 minutes, then drain and rinse briefly under cold water. Be sure to reserve 1/2 cup cooking water- it will make a huge difference to your sauce.
While the pasta cooks, make up the brazil nut parmesan by blitzing all ingredients (see the full list here) in a blender until crumbly.
Once your pasta is cooked, make the sauce by blending all sauce ingredients (including your reserved pasta cooking water) until smooth.
Place the pasta back in the pan and turn the element onto a low heat. Add the sauce and spinach, cooking for just a minute or two until the spinach it very lightly wilted but still vibrant.
Finally, mix through the tomatoes and spring onions and then remove from heat. By doing this, you maintain all the nutritional benefits of the raw veg while lightly heating them – yum!
late up your pasta into bowls, adding 1 tablespoon of parmesan to each, plus cracked black pepper and extra sea salt to taste.