Mince the Garlic (3 clove) and Fresh Ginger (2 1/2 tablespoon). De-stem and chop the Chard (1 bunch).
Bring a large pot of salted water to a boil for the pasta. Cook Linguine (16 ounce) according to package's until al dente. Drain and set aside until ready to use.
In a large, high rimmed saute pan, heat the Olive Oil (1/2 tablespoon) sauté over low. Add the minced garlic and ginger. Sauté until fragrant, 3-5 minutes.
Add Light Coconut Milk (15 fluid ounce), Vegan Sugar (2 teaspoon), Lemon Juice (2 teaspoon), Kosher Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Crushed Red Pepper Flakes (to taste). Stir well. Bring to a slight simmer over medium heat.
Now, add in the Swiss chard and Fresh Spinach (1 cup). Cover and simmer for about 5 minutes over low, until the greens have wilted. Transfer to a blender, add the Fresh Basil (1/4 cup), and blend on high until smooth and creamy.
Transfer back to the large saute pan and stir in the cooked pasta to coat. Serve hot.