Clean spinach, wash, shake dry and chop. Bring the pot of salted water to the boil, cook the pasta for about 12 minutes, then drain.
Peel and finely dice shallots and garlic. Heat 2 tablespoons of oil in a pan, fry the onion and garlic cubes for 2 minutes. Add the spinach, fry for another 5 minutes, turning occasionally.
Wash tomatoes, remove stems and seeds, cut into small pieces. Chop the cashew nuts a little smaller. Pour the cream and vegetable stock into the pan, bring to the boil once, simmer for about 3 minutes on medium heat.
Fold the spinach into the finished noodles, season with salt, pepper and sugar, garnish with the diced tomatoes and cashew nuts. Enjoy your meal!