Preheat the oven to 190°C / 170°C fan.
Boil the pasta for 2 minutes less than the cooking time stated on the packet.
Fry the chopped onion in the olive oil over a medium heat until tender (about 5 minutes).
Stir through the the crushed garlic and cook for another minute.
Add the basil and tomato paste and stir through.
Add 40g of the dairy-free cheese and all remaining ingredients except for the spinach. Stir until heated through.
Finally sprinkle the handful of spinach over the top and allow to wilt.
Stir through the cooked pasta until everything is well incorporated.
Transfer into an oven dish (I use an oval shaped one that measures approx 29 x 18cm) and sprinkle with the rest of the cheese.
Bake for 30 minutes or until the top is golden and crisp.