Step 1

Put on water to boil on the back burner for cooking the pasta. Once it is boiling, cook the pasta according to the package, drain and add 1 tbsp vegan butter to keep from sticking and reserve until the sauce is ready.

Step 2

In a large sauce pan heat the oil on medium. Add the mushrooms and cook for 5 minutes without stirring much so that they begin to brown. Move them to the side and add the garlic and onions plus 2 tbsp vegan butter and cook for 5 minutes stirring occasionally.

Step 3

Add vegan worcestershire, a sprinkle of salt and pepper and cook for 5 more minutes. The mushrooms will be well browned and the onions very fragrant. Add the thyme and 1 tbsp flour to make a quick roux. Stir well to combine.

Step 4

Then add the coconut milk and bring to a boil.

Step 5

Turn down to low and add spinach and stir well. The sauce will be thick and creamy. Add the yogurt last and stir well.

Step 6

Combine the cooked pasta with the rich sauce. Taste for salt and add if desired. Garnish with black and crushed pepper flakes.