Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add 100g of finely chopped brown onion and 4 crushed garlic cloves, sauté for 4-6 minutes until the onion is translucent and fragrant.

Stir in 300g of roughly chopped English spinach and cook for an additional 3 minutes until wilted. Remove from heat and mix in 250g of softened cream cheese, stirring until smooth. Blend until creamy with a hand stick blender and set aside.

Bring a large pot of salted water to a boil. Add 500g of penne pasta and cook according to package instructions (usually 10-12 minutes) until al dente. Reserve 1/3 cup of pasta water before draining the pasta.

Return the drained pasta to the pot and pour the creamy spinach sauce over the pasta. Gradually add reserved pasta water, tossing the pasta until well-coated and glossy.

Fold in 150g of baby spinach leaves and 300g of flaked hot smoked salmon, stirring gently until the spinach wilts and salmon is warmed through (1-2 minutes). Serve immediately.