While the pasta is cooking, heat the olive oil and the chopped onion in a medium sized pot. Cook over medium heat until the onion is translucent, about 7 minutes.
Add the garlic powder and vegan buttery spread to the onion and stir. Add the spinach and stir until it is cooked through.
Add the can of full fat coconut milk, the cooked ham, salt and pepper, and simmer for about 5 minutes until everything is heated through.
Add a pinch of red pepper flakes if desired.
Put cooked pasta in bowls and top with sauce before serving.
Notes
Store leftovers in the refrigerator. They should stay fresh for a few days.