Cheesy, Creamy Noodle Soup

For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion and portobello mushrooms. Cook for 6 – 8 minutes until soft + water has cooked off.
Add the garlic, fresh basil, thyme, and black pepper, cooking for another 5 – 10 minutes.
Add the bouillon paste and hot water, allow to come to a simmer.
As the soup simmers, add the spinach and pasta.
Allow to cook until the pasta is soft, about 8 – 10 minutes.
Add the coconut milk cream, then stir in the cheeses until melted.
Serve immediately with fresh herbs!