Preheat the oven to 175 C / 350 F / gas mark 3.

Bring a large pan of water to the boil and season with a little salt and 1 tbsp of the olive oil.

Add the pasta and cook for 10 minutes or until just tender.

Melt the butter in a large pan and add the diced onion with a pinch of salt.

Cook over a medium high heat for 8 minutes or until translucent.

Add the minced garlic, and cook about 1 minute.

Reduce heat to medium-low and add spinach.

Cover and cook 5 minutes or until spinach is wilted, stirring occasionally.

Pour the spinach and onions over the pasta and stir.

Mix the cornflour with just a few tbsp of the cream and stir until you have a smooth slurry. Add this to the now empty pan along with the rest of the cream, salt and pepper and half of the vegan parmesan.

Stir until the cream has thickens slightly and the vegan parmesan has melted.

Pour the sauce over the pasta then transfer into an oven dish.

Sprinkle over the remaining parmesan and bake for 15 to 20 minutes.

Enjoy!