In a large straight-edge sauté pan, heat the coconut oil over medium heat. Once the oil is hot, add the leek, garlic, Brussels sprouts, thyme, and generous pinches of both sea salt and pepper. Sauté, stirring often, until tender and browned, about 8-10 minutes. Feel free to play with your heat in order to achieve a nice caramelized color on your vegetables. Deglaze the pan with the white wine, and let reduce about one minute. Add the coconut milk and heat through. Add the spigarello and continue cooking until the greens are tender, about 2-3 minutes. Taste and adjust seasonings. You will most probably need to add sea salt and pepper at this point, all normal. When your sauce is ready, add enough of the cooked pasta to the pan for the sauce. Mix well. Serve garnished with sliced green onions and red pepper flakes. Bon appétit!