Heat a medium-sized pot on medium heat. Add 2 tbsp coconut oil. Saute onion and mushrooms for 5-7 minutes, until tender. Add garlic and season with salt, pepper and red pepper flakes and sauté for another 1 minute.

Add 2 more tbsp oil in the pan. Increase heat medium to high, then add tomatoes and vegetable broth. Bring to a boil. Add boiled spaghetti and stir until it is completely mixed.

Cover the pot, reduce heat to low and cook for 5 minutes.

Aadd ½ cup of cashew or almond cream and a handful of fresh spinach after removing the lid. Stir to get the spinach mixed in gravy and completely cooked.

Remove from heat and let the spaghetti sit, covered, for a few more minutes. Taste and adjust seasonings. Serve hot with fresh basil.