Cook the spaghetti according to the instructions and cool.
Heat 2 tablespoons of oil in a saucepan, sauté the finely chopped onion, garlic and sun-dried tomatoes.
Deglaze with 250ml vegetable stock and add the frozen spinach and simmer over medium heat, finally add the 150g cream cheese and let it stand for a few more minutes, stirring constantly.
Season to taste with salt, pepper, paprika and some chili powder!
Put the cooked spaghetti in a glass bowl, pour the spinach sauce over it, mix together and serve!