In a large pot on medium heat melt coconut oil. Add yellow pepper and onion. Once onion begins to soften, add tomato, taco seasoning, white wine and broth. Cover and bring to a boil.
Once boiling, add whole wheat rotini and press down to ensure pasta is completely covered. Bring to a boil, then reduce to simmer and cover. Cook according to package instructions or until desired tenderness.
Remove from heat and stir in spinach and cheese. Continue stirring until cheese has melted and is evenly distributed, adding more if desired.
Season with salt and pepper to taste. Stir in cilantro and serve.