Saute the onion rings in the oil for 15 minutes. Make sure to stir well every 2 minutes.

Slice the mushrooms and add to the onions. Cook for 5 minutes. Add pepper and salt to taste.

Add in the garlic for 1 minutes. Then add the cream, mylk, maizena, spinach, and artichoke. Stir well and bring to a boil.

Cook the pasta as directed.

Let the sauce simmer for 10 minutes, so all of the spinach is warm. Add some more salt and pepper.

Mix the cooked pasta with the sauce and garnish with fresh parsley and nutritional yeast.