1. Add the pasta, onions, garlic, goats cheese and two tablespoons of pecorino cheese into a large wok on a medium heat. Pour over the vegetable stock and season well. Bring to the boil then simmer for 15 mins until the pasta is al dente but cooked. Stir in the spinach until it wilts.

2. Serve evenly in two large bowls, followed by sprinkling the rest of the pecorino top.