Heat the avocado oil in a Dutch oven on medium-low heat.
Cook the bell peppers and mushrooms for four minutes. Add the garlic and cook for another three minutes. The veggies should become fragrant and start to soften.
Pour in the broth and heavy cream and let the pot come to a low boil. Turn the heat down a bit if it starts to foam.
Stir in the farfalle pasta and cook for 15 minutes. It's okay if the pasta isn't completely submerged. Just stir frequently, and it will all eventually absorb the liquid.
Once the pasta is cooked, turn the heat off. The liquid should have thickened by now.
Mix in the seasoning, spinach, and cheese. Add more or less to taste.
Enjoy!