Cooking the pasta:

Fill a saucepan with boiling water and add the pasta.
Cook for about 11 minutes, or until it reaches your desired level of firmness.
Drain the pasta well.

Preparing the spinach sauce:

Heat olive oil, onions, and garlic in a saucepan until the onions are caramelized.
Add frozen spinach and simmer for 3 minutes.
Then, add vegan cream, vegetable stock powder, and soy sauce.
Continue to simmer and stir until the spinach is completely defrosted.
Finally, add yeast flakes, pepper, and salt to taste.
Puree the mixture thoroughly using a hand blender.
Lastly, stir in the drained Fussli noodles into the sauce. Enjoy your meal!

Optional topping:

To prepare the pine nuts, heat them in a pan, stirring constantly to prevent burning.
The dish can be garnished with freshly chopped basil leaves.