In large pot, bring 4 cups of water to a boil. Once water is at boiling temperature add in 2 tbsp of kosher salt, throw in your pasta – cook around 8-12 minutes, and drain in colander standing in sink.
While pasta is cooking, heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. Add garlic and cook for 2 minutes. Stir in mushrooms, roasted red peppers, chili peppers and cook for around 2 minutes. Lastly, add tomatoes, capers, and spinach cook for another 2 minutes.
Once pasta is ready, turn off heat and remove a cup of the pasta cooking water from pot and set aside. *We will use this later to adjust the thickness consistency of the sauce.
Remove the sauce mixture from heat, stir in cooked pasta, 1/2 cup feta, 1/2 cup -1 cup pasta cooking water, cannabis olive oil, salt and pepper. Mix well making certain batch is evenly infused! Sprinkle finished pasta dishes evenly with remaining 1/4 cup of feta.