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In a pot of rapidly boiling salted water, add pasta and cook to packet instructions.
In a pan on medium heat, add a drizzle of EVOO and onion and garlic and cook until translucent. Add in the Philadelphia cream cheese and melt down into the pan. Add a few spoonfuls of the pasta water to help melt the cream cheese. Mix through.
Grate some parmesan cheese into the pan, mix in. Add in the spinach and black pepper and fold through.
Once the pasta is cooked, ad into the alfredo sauce. Coat the pasta in the sauce and fold through some parsley.
To serve, add fresh parsley, grated parmesan and pepper.