Fill and boil the kettle. Thinly slice the onion. Trim the courgettes and chop them into 1-2cm cubes.

Warm a frying pan on a medium heat for a few mins then tip in the almonds. Toast them for 2-3 mins, shaking the pan regularly till golden and nutty smelling. Tip out into a plate.

Place the frying pan back on the heat and pour in 1 tbsp olive oil. Add the onions and courgettes to the pan with a good pinch of salt and pepper. Fry for 6 mins, stirring, till the veg have softened.

Meanwhile, pour the hot water from the kettle into a medium pan and add a good pinch of salt. Bring the water back up to the boil then tip in the gnocchetti. Simmer for 8-9 mins till the pasta is al dente (soft with a slight bite), then drain.

While the pasta cooks, give the spinach leaves a really good rinse. Finely shred the spinach, discarding any really thick or dry stalks.

When the veg has cooked for 6 mins, add the spinach and cook for 3 mins to wilt it. Pour in the soya cream and bring up to a bubble. Stir in 1 tsp hot red pepper oil (it's very spicy, so start with a little – you can add more later) tip in the gnocchetti and stir together. Taste and add more salt or pepper if you think it needs it.

Spoon the pasta and veg into warmed bowls. Top with the toasted almonds, drizzle over more hot red pepper oil if you like, and add a crack of black pepper to serve.