• In a small food processor, add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt and pulse. Give a couple pulse to incorporate. Next, add avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
• Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
• Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
• Finish by folding in the spinach.

Pasta

• While the sauce is simmering, bring the pasta water to a boil.
• Once boiling, add in the Kosher salt.
• Drop in the pasta and cook until al dente. (Do not overcook; the pasta will cook in the sauce.)
• Drain the fettuccini and add into the sauce.
• Cook for a couple more minutes to meld together.
• Serve and enjoy!