Melt unsalted butter, then add chopped shallot and season. Cook, stirring occasionally, until translucent. Add chopped fresh basil, chopped sun-dried tomatoes, garlic, dried oregano, and crushed red pepper flakes. Cook.
Stir in tomato paste, breaking up with a spatula until dissolved, then pour in dry white wine. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook, then pour in coconut milk. Bring to a boil, then reduce the temperature to a simmer.
Stir inmascarpone cheese and grated Parmesan, then add spinach (or other vegetable, if using). Cook until the spinach is wilted. Squeeze half a lemon right on top, then stir well. Taste and adjust seasoning as needed. Enjoy!