Heat 1 tablespoon of olive oil in a large saute pan.Add the chopped onion and ¼ teaspoon of sea salt. Cook over medium heat stirring often until the onion is soft, this can take at least 15 minutes.

While the onion is cooking, cook your pasta according to the package directions.Now is also the time to toast the pine nuts if you are using them. Do this by frying them in a dry pan until they are golden then setting them aside until you are ready to use them.

Once the onion is soft add ½ teaspoon of dried oregano, to the onion along with the 3 cloves of garlic and cook for a minute.Now add the sun-dried tomatoes and stir them into the onions.

Next slowly pour in about 300ml (1 and ¼ cup) of double (heavy) cream.Add 45g (½ a cup) of grated cheese and stir until the cheese has melted. Once the cheese has melted stir in a pinch of grated nutmeg and season with salt and pepper.Take 3 or 4 tablespoons of water from the cooking pasta and stir it into the sauce.

Now add the spinach to the sauce. Stir it into the sauce until it is wilted.Drain the pasta and add it to the sauce. Toss the pasta in the sauce. And stir in the chopped basil.Serve immediately topped with the toasted pine nuts and some more grated cheese.