Boil about 1 cup of water per 100 g of pasta with a pinch of salt.

Add the penne and cook for about 10–11 minutes until tender but slightly firm.

Drain, keeping back a splash of pasta water per portion to use later.

Warm oil over medium heat. Add sliced red peppers and cook for 5–6 minutes until softened.

Add spinach and stir for 1–2 minutes until wilted.

Sprinkle flour over the vegetables and stir for 30 seconds.

Gradually pour in milk, stirring constantly, until thickened into a creamy sauce (3–4 minutes).

Season with garlic, onion powder, nutmeg, salt, and pepper.

Add drained penne and a splash of pasta water. Stir for 2–3 minutes until coated.

Top with reduced-fat cheese and let it melt before serving.