Heat the oil in a large saucepan, add the garlic and cook for 30 seconds until beginning to turn golden. Add the spinach and cover with a lid. Cook for a couple of minutes or until the spinach has wilted, then stir through the mint.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the spinach mixture, adding a little cooking water to loosen if needed, and season.
Spoon into serving bowls, crumble over the goats’ cheese and scatter over the walnuts. Serve immediately.