Season steaks evenly with salt and pepper. Line a baking sheet with aluminum foil and set a baking rack on top. Place the steaks on the rack and let stand, uncovered, for 1 hour.
Preheat the oven to 410°F. Bake the steaks for 30 minutes, turning halfway through. Remove from the oven and transfer to a cutting board. Let rest for at least 10 minutes before slicing.
Meanwhile, boil the pasta according to package instructions, drain, and set aside.
Heat the oil in a large pan over medium-low heat. Add garlic and cook for 30 seconds, stirring constantly. Add baby spinach, season with nutmeg, and cook for 30 seconds. Add white wine and bring to a boil. Scoop out about 4-5 tablespoons of the warm wine and put it in a bowl with the soy cream or sour cream and stir well (this helps prevent the cream from curdling). Add the cream mixture to the pan and cook for 2-3 minutes. Add pasta to the pan, mix all the ingredients together, and remove from the heat.
Divide pasta between two serving plates. Cut the steaks into slices and transfer to the plates.