Finely dice the garlic and onion. Sweat in a large frying pan with a good glug of olive oil over medium heat. Add the spinach and cook until combined. Pour in the cream and simmer for a few minutes.

Meanwhile, cook the pasta al dente according to the instructions on the packet in enough boiling salted water. When draining, collect some of the cooking water and stir into the sauce.

Season the cream sauce with yeast flakes, nutmeg, salt and pepper. Mix with the pasta and serve immediately. Sprinkle with some cashew parmesan or nutritional yeast flakes if you like.