Cook the pasta in accordance with the package instructions, reserve some of the pasta water before draining.

Blanch the spinach by placing it in boiling water until it’s just wilted.

Immediately place the spinach in ice water, you can use a slotted spoon for this. When the spinach has cooled, drain it and squeeze out a little more water by forming the spinach into a ball and squeeze it between your hands.

Blend the spinach with garlic, lemon zest, lemon juice, olive oil, vegan parmesan (or nutritional yeast), salt and pepper.

Mix the spinach with the pasta, adding a little of the pasta water to make it creamier if needed. Season with salt and pepper.

Top with pine nuts, vegan parmesan, lemon zest and freshly ground black pepper before serving.