1: Sauté diced yellow onion in avocado oil until translucent.
2: Add portobello mushrooms and cook for a few minutes.
3: Stir in cherry tomatoes, spinach, and minced garlic.
4: Cook until spinach wilts and tomatoes soften.
5: Add cooked chickpea pasta and mix together.
6: Season with pink salt, crushed red pepper, oregano, and Mary Green's seasoning.
7: Save and mix in a little pasta water if needed for consistency.
