Heat the olive oil in a skillet over medium high heat. Once hot, add the veggie noodles and sauté until they are becoming tender.

Add the spinach and minced garlic to the skillet.

Sauté until the spinach is wilted, then remove the mixture from the skillet and set aside.

Place the vegan butter in the skillet and reduce the heat to medium.

Sauté until the butter is beginning to brown, but take care not to burn it.

Stir in the sage, salt and pepper to taste, and vegetable broth.

Sauté another minute or two, then add the veggies mixture back to the skillet and toss to coat well in the sauce.

Sprinkle the walnuts on the mixture and serve.