Pour 1 cup boiling water over sun-dried tomatoes and let soak for 5 minutes. Drain and chop. Set tomatoes aside. Cook penne pasta according to package directions. Drain and keep warm. Coconut oil over medium-high heat, and add chopped garlic and cook 1 minute. Do not discard drippings. Add onion, spinach, sun-dried tomatoes, cooked mushrooms, basil and red pepper flakes. Cook and stir for 4 -5 minutes, until onions are tender. Toss sauce mixture with hot pasta until evenly distributed. Divide pasta between serving dishes. Top each with freshly ground black pepper and 1/4 of parmesan cheese. Sprinkle with parsley. Serve immediately.
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