In a large pot of water, bring it to a boil and season with 1 tablespoon of salt. Boil pasta until al dente or according to package instructions. Reserve ¼ cup of hot pasta water and set aside. Strain pasta.

In a large pan set on medium heat, add butter. Fry shallots and sage leaves until shallots are translucent. Next add in sliced mushrooms and fry until browned, approx. 5 mins.

Then add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.

Pour in vegetable stock and heavy cream (or whole fat coconut milk but make sure to give the coconut milk a thorough mix before adding to the pan, so the liquid combines with the fat). Mix well. Add in the reserved pasta water to thicken sauce.

Evenly sprinkle the all purpose flour across the pan and give it a good mix to further thicken it.

Once the sauce is thick, toss in the cooked pasta. Combine well. Serve and enjoy!