Directions

1. To start, slice yellow onions and start to boil pasta according to package. I used fusilli.
2. Then, in a large sauté pan, heat 1 Tbsp of avocado oil. Then, add in sliced onions and allow to simmer for about 15-20 minutes stirring occasionally. The onions should caramelize but not burn.
3. Once they have reached caramelization, add in the balsamic vinaigrette and mix until well incorporated. Remove from pan and set aside.
4. Then, in the same pan, heat 1 Tbsp of avocado oil and add in sliced mushrooms. Allow mushrooms to simmer for about 5 minutes until they become soft.
5. Add in the spinach, and allow to wilt.
6. Then, add in coconut cream and seasonings. Mix until well incorporated.
7. Then, add back in the onions and sun-dried tomatoes and mix once more.
8. Once pasta has finished cooking, reserve 1 cup of pasta water and then drain and rinse.
9. In the large pasta pan, add in the cooked pasta and coconut cream sauce. Then add in the pasta water and mix until well incorporated.
10. Serve warm and ENJOY!