Place a large pot of water on to boil. Once boiling, generously salt it and add the tortellini. Cook for the length of time indicated on the package directions.

Meanwhile, heat the oil in a large saucepan over medium heat. Fry the onion until soft and transparent then add the garlic and fry until soft.

Add the tomato paste and basil and stir it well. Fry, stirring frequently until the tomato paste darkens in color - about one to two minutes.

Add the can of diced tomatoes with the juices, the vegan cream cheese and salt. Heat and stir until the cream cheese has melted.

Add the spinach and heat it for about a minute until it starts to wilt.

Add the tortellini but reserve the cooking water. I use a slotted spoon to transfer the tortellini from pot to pan. Heat until the spinach is fully wilted.

If the sauce starts to look thick or dry, add pasta cooking water one tablespoon at a time until the desired consistency is reached.