Bring medium saucepan of salted water to a boil. Add pasta, stir, and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, drain pasta, and set aside.

Heat 2 tbsp olive oil over in large nonstick skillet over medium heat. Add onion and mushrooms and cook until mushrooms are deeply browned, 12 to 14 minutes. Stir in garlic, tomato powder and just 1 tsp chili powder. Cook until fragrant, about 1 minute.

Reduce heat to medium-low and add yogurt, just 2 tsp chipotle pepper with reserved adobo, reserved pasta water, ¼ tsp salt, and a pinch of black pepper. Cook sauce until thickened, 5 to 7 minutes. Add cooked pasta and spinach and stir to coat. (TIP: Add more chipotle pepper if you prefer more spice.)

Divide pasta between serving bowls and sprinkle with parmesan. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.