Meanwhile, make the sauce by mixing the rest of the ingredients in a blender until smooth.
160 g frozen spinach , 120 ml vegetable stock or water, 160 g vegan cream cheese, 1 tablespoon sweet white miso paste (optional), 1 teaspoon garlic powder, grating of nutmeg, salt and pepper, to taste
Drain the pasta in a colander, rinse the pan, then pour the sauce into the pan.
On a low heat, gently warm the sauce and then add the pasta back in and stir through.
Serve with a little “nutty cheese” on top.
Notes
"Nutty cheese" is just some nuts processed with some nutritional yeast and garlic powder, onion powder, and salt (See nutty cheese topping for the recipe). It's great for keeping handy in a jar in the fridge but if you don't have any to hand, you could just whizz it in the blender before making the sauce (no need to wash the blender out).