Preheat oven to 400 degrees.
Toss mushrooms in black truffle oil and dash of salt. Arrange mushrooms on a baking sheet and roast in the oven for about 15-18 minutes, tossing halfway. Mushrooms should be golden brown and just beginning to crisp.
While mushrooms are cooking cook pasta according to instructions on box.
Mix together all lemon tahini sauce ingredients in medium bowl and set aside.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Sauté onions and garlic for about 5-7 minutes or until onions are translucent and slightly golden. Add in spinach and stir until wilted.
Drain the pasta and pour into pan with sautéed vegetables. Add in the roasted mushrooms and creamy lemon tahini sauce and toss to combine. Let the sauce warm over medium heat for a couple minutes.
Top pasta with fresh parsley, basil, and grate your macadamia nuts over the pasta for your macadamia "parmesan." Enjoy!

Creamy Wild Mushroom Pasta with Macadamia Parmesan