Cook the pasta according to directions.

Meanwhile, warm 1/2 TBSP olive oil in a skillet. Add the garlic and onion, and cook for a few minutes until lightly browned. Add the bread and cook on each side until browned.

Place the bread, onions and garlic in a deep cup or bowl. Add in the vegetable stock, paprika, salt and cumin. Use an immersion blender to mix everything until smooth. Set aside.

Roughly chop the spinach. Warm the remaining 1 TBSP of olive oil. Add in the spinach and cook until wilted. Add in the vegetable stock mixture, and simmer for 5 minutes, or until thickened.

Once the pasta is cooked and drained, transfer it back into the pot. Pour the spinach porrilla on top, season with more salt if needed, toss to combine, and enjoy immediately.