Bring a pot of water to boil. When it’s bubbling, add the pasta and cook until soft. If you have a steaming basket attachment, steam the potatoes at the same time, ready to blend into the sauce.
Finely dice the onion and garlic. Pan fry on a non-stick fry pan with the coconut oil, soy sauce and paprika.
Add the mushrooms and fry until they brown.
To make the creamy sauce, blend the steamed potato with the rest of the Creamy Sauce ingredients. Blend on the highest speed, until it’s smooth and creamy (about 3 minutes). Depending on the speed of your blender, you may need to add 1/4 cup extra if the sauce is too thick.
Add the pasta to the fry pan and pour over the creamy sauce. Mix well, adding the spinach leaves in last to serve.