Pop a good glug of olive oil into a large saucepan, then add garlic.
Pop in the cavolo nero for around 5 minutes – until the stalks start to become a little tender. Then add sun dried tomatoes.
Pour over the double cream and vegan parmesan cheese. Stir well and heat through for just a couple of minutes.
Season generously with salt and then pour in the lemon juice. Stir through cooked spaghetti. Serve with fresh basil and vegan parmesan.