Cook the pasta in boiling salted water according to the pack instructions.
Meanwhile, bring the stock to the boil. Add the frozen spinach and simmer, covered, over a medium heat until the spinach is thawed. Stir several times.
Cut the gorgonzola into cubes, add to the spinach and stir until melted.
Ad the soy cream to the pan and season with salt, pepper and freshly grated nutmeg.
Drain the pasta. Pour the spinach-gorgonzola sauce over the pasta and sprinkle with peppercorns.