Cook the pasta according to the package instructions. Drain and set aside until ready to use. (Note: I typically cook pasta a couple minutes less than indicated on the package to keep the noodles al dente).

Heat the avocado oil in a thick-bottomed pot (or skillet) over medium-high heat and add the onion. Sauté, stirring occasionally, until the onion turns golden-brown and begins to caramelize, about 10 to 15 minutes. Note: If the onion begins to burn or the edges become dark quickly, add a small amount of water to deglaze the pan. I do this several times when caramelizing onion. Add the garlic and sauté another 2 to 3 minutes.

Add the pumpkin puree, coconut milk, and feta and bring to a full boil. Cook, stirring occasionally, for 10 minutes. Stir in the chopped spinach and continue cooking until the spinach has wilted, about 2 minutes. Stir in the cooked pasta noodles.

Taste the sauce for flavor and add sea salt and nutmeg to taste.

Serve with additional feta sprinkled on top and enjoy!