Preheat the oven to 200°C.

In a pot with plenty of boiling water add the vegetable powder and pasta. Cook 2 minutes less that what is written on the pack instructions. Drain and reserve 1 cup of pasta water.

In the meantime, in a large bowl add the spinach, rocket, green parts of the spring onion, 1 tsp vegetable powder, salt and pepper. Massage the leaves with your hands until they soften and set aside.

In a Dutch over (cast iron pot) or ovenproof pan, melt the butter and add the spring onion  whites, garlic and some salt. Cook for 3-4 minutes until softened. Add the Alfredo sauce and pasta water. Add the greens and the drained pasta. Add half of the cheeses, mix well and then top with the rest of the cheese. Bake in the oven for 20 minutes until the cheese turns golden!