1. Cook the pasta according to package directions until al dente, then drain and set aside.
2. In a large pan, heat a bit of oil over medium heat and sauté the minced garlic and chopped onion until fragrant and translucent.
3. Add the baby spinach to the pan and cook until wilted, stirring occasionally.
4. Pour in the crushed tomatoes and add oregano and basil, stirring to combine.
5. Bring the sauce to a gentle simmer and let it cook for a few minutes to allow the flavors to meld.
6. Stir in the dairy-free cream cheese and mix until it fully melts and creates a creamy texture.
7. Add the cooked pasta to the sauce and toss until well coated.
8. Taste and adjust seasoning as needed, adding salt and pepper if desired.
9. Serve warm, optionally garnishing with Parmesan cheese for extra flavor.
10. Store any leftovers in an airtight container in the refrigerator for up to 3 days.