Step 1

Cook the pasta according to package directions.

Step 2

Preheat a large skillet over medium heat. Once the skillet is hot, add 1 Tbsp oil and swirl to coat the bottom.

Step 3

Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.

Step 4

Add the mushrooms and garlic to the skillet; season with the garlic powder, onion powder, paprika, salt, and pepper. Cook, stirring frequently, until the mushrooms are softened, 4-5 minutes.

Step 5

In a small bowl, whisk together the coconut milk and cornstarch.

Step 6

Add the coconut milk mixture, broth, soy sauce, and vinegar to the skillet. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened, 5-6 minutes.

Step 7

Add thyme leaves to the skillet and stir to combine.

Step 8

Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Step 9

Drain pasta and add to skillet with the sauce. Toss to combine.