Place a medium pan over medium heat. Add pine nuts to hot, dry pan and toast, stirring frequently, until nuts are aromatic and light brown, about 2-5 minutes. Remove pine nuts to a plate and reserve pan for cooking pasta (no need to wipe clean).

Mince garlic. Break spaghetti in half and place in medium pan used to toast pine nuts. Add half the garlic, cooking cream, vegetable base, 3 1/4 cups water, and 1 1/2 tsp. salt to pan. Cover, place over high heat, and bring to a boil. Uncover, reduce to a strong simmer, and cook 12-15 minutes, stirring occasionally, until pasta is al dente and liquid has reduced to a light creamy sauce that just clings to pasta. Taste and add a pinch of salt if desired.

While pasta cooks, zest lemon, halve, and juice. Hold romaine head at root end and chop coarsely. Cut Roma tomatoes into 1/4" dice. Trim cucumbers and cut on an angle into 1/4” ovals.

Combine raspberry vinaigrette, romaine, spinach, cucumber, remaining garlic, and half the tomatoes in a mixing bowl. Toss and season to taste with salt and pepper.

Give pasta a final toss with 2 Tbsp. lemon juice and place in a shallow bowl. Garnish with lemon zest (to taste), remaining tomatoes, pine nuts, and a pinch of freshly ground black pepper. Serve salad on the side.