Cheesy Caramelized Onion + Veggie Loaded Skillet Pasta

¼ cup olive oil (measure it!)
1 large yellow onion, cut into thin half moons
2 cups marinated jarred artichoke hearts, loosely chopped (Costco or Trader Joe’s has this)
1 cup oil packed sun-dried tomatoes, loosely chopped if whole
1 (12 ounce) box gluten-free pasta of choice, I like @jovial
1/4 - 1/2 cup pasta water
¼ cup nutritional yeast
1 teaspoon salt, or to taste
3 cups baby spinach
1 bunch fresh basil, loosely chopped or torn

Heat a large non-stick sauté pan over medium low heat. Once hot add olive oil, once oil is hot add onion. Let cook, stirring often for 30 minutes.
Add artichoke hearts and sun-dried tomatoes to onions. Sauté another 5 minutes.
Meanwhile cook pasta according to directions, reserving a bit of pasta water.
Add cooked pasta to onion mixture, adding a bit of pasta water to loosen the sauce a bit (up to ½ cup), then add nutritional yeast, salt and spinach, mix until spinach is just wilted but still bright green. Remove from heat and salt to taste. Garnish with basil.