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Bring a large pot of water to a boil, salt generously, and cook the pasta al dente according to the package directions. Reserve 2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a large pot over medium heat and cook the onion and garlic for 3-4 minutes until softened.
Add the spinach to the pot and stir to combine. Place a lid on the pot and cook for a couple of minutes until the spinach wilts.
Turn off the heat and add half a cup of pasta water to the spinach. Stir to combine, then use an immersion blender to blend the mixture until completely smooth.
Turn on the heat to low and stir in the plant-based cream cheese until completely melted.
Transfer the cooked pasta to the pot and toss well to cover it in the sauce. If needed, add more of the reserved pasta water to make it silkier.
Stir in the lemon juice, basil leaves, pistachio kernels, pine nuts and vegan Parmesan.
Season to taste with salt and freshly ground black pepper, and serve immediately with some extra toasted pine nuts and vegan parmesan on top if you like.