Layer the ingredients in the pan

• Place the tagliatelle, cherry tomatoes, red onion, garlic and dried herbs in a large pan.
• Add the chili flakes, olive oil, salt and pepper.

Pour in the liquids

• Pour the vegetable broth and plant-based cream over the pasta and vegetables.
• Make sure the pasta is mostly covered by the liquid.

Cook covered

• Bring to a simmer, then cover with a lid.
• Cook until the pasta is al dente and the tomatoes have softened.

Add the spinach

• Stir in the fresh spinach and cook until wilted.

Finish and serve

• Stir until the sauce is silky and coats the pasta.
• Adjust the seasoning and serve immediately.