Put a large pot of water on to boil. Generously salt the water and add the pasta. Cook for the length of time indicated on the package instructions. Reserve about ¼ cup of the pasta-cooking water just in case.

Place the sun dried tomatoes, coconut milk and vegetable stock in a blender. Blend until smooth and creamy. (Note: cold stock can cause the fats in the coconut milk to solidify. If your stock has been in the fridge, warm it in the microwave for 20 seconds or so).

Heat a tablespoon of the oil from the jar of sun dried tomatoes in a large pan over medium heat. Fry the onion until soft and transparent, then add the garlic and fry until soft.

Add the sun dried tomato sauce and heat through. Add the spinach and salt to taste. Heat until the spinach is wilted.

Add the cooked tortellini. If the sauce seems a bit thick, add pasta-cooking water or vegetable stock one tablespoon at a time until the desired consistency is reached.