Add the red onion, oregano, basil, salt, pepper, chipotle spice and 1/4 cup (60g) water to a large pan over medium heat. Bring to a simmer and cook, stirring occasionally, until the onion is very tender and almost all the water is gone. Add the minced garlic and cook another two minutes, stirring and watching closely so it doesn't burn. Once all of the water is gone, remove from the heat.

In a food processor, add the cooked veggie mixture, nutritional yeast, almond butter and lemon juice. Process until smooth. Add in the spinach and arugula in batches, if necessary, and pulse until very smooth. Taste and add any additional seasoning or salt, if desired. Serve over brown rice fettuccine or desired pasta. Add some toasted garlic Ezekiel bread for dipping!