Cook pasta as per package, cold water rinse & drain, set aside.
In the saucepan that will go in oven, melt butter, stir in flower to make a roux and stir slowly, constantly. Set aside, add a tiny bit of oil (coconut oil) to pan and add chopped garlic & shallot, cook on medium low until cooked – add salt and pepper to taste. Add the thyme and the sage chopped up.
Stir in cheeses and cook on low heat until cheeses melt and the sauce is thick, add the spinach and mushrooms and add the cooked pasta, mix well!
Press the mix down nicely in pan and use the remaining cheeses and breadcrumbs, sprinkle over top.
Bake at 350◦ for 30 minutes. Remove from oven and sprinkle with toasted coconut. Serve.