Preheat the oven to 200°C/390°F (top/bottom heat). Heat some vegetable oil in a pan. Add the vegan creamed spinach and defrost over medium heat. Once the spinach is defrosted, stir in 50 g (1.75 oz) of the vegan Parmesan and simmer over low heat.In the meantime, cook the pasta in a pot of boiling and salted water but drain it approx. 2 minutes ahead of the cooking time written on the package instructions, as they will continue to cook in the oven.Toast the pine nuts in a fat-free frying pan over medium heat for approx. 2-3 minutes until golden brown. Toss themr from time to time so they don't darken too much.Wash and halve tomatoes Add tomatoes, cooked tortellini, and toasted pine nuts to the spinach and mix. Then transfer the mixture to a lightly greased baking sheet.Sprinkle the remaining vegan cheese generously over the casserole and bake it at 200°C/390°F (top/bottom heat) for approx. 20 minutes, or until the "cheese layer" is golden brown and crisp.