Dissolve the vegetable stock in 300 ml of hot water.

Blend all with a hand blender. If the sauce is too runny leave it to cook a little bit longer on medium heat.

Add frozen spinach and the vegetable stock. Cook on medium heat to defrost the spinach. Wait until the liquid reduces halfway down.

Season with salt.

Chop the onion and garlic and fry them until they catch some colour.

Lower the temperature and add 200 ml of single cream into the spinach.

Cook the pasta. Once the pasta is done mix it with the creamy spinach sauce.

Fry pieces of bacon (optional) and add them into your pasta.

Divide portions on the serving plates and sprinkle it with grated or powdered parmesan.