Creamy Panko Crusted Pasta

8 oz pasta
6 oz spinach
2 shallots, chopped
2 garlic cloves, chopped
1/3 cup almonds, finely chopped
1/3 cup walnuts, finely chopped
1 Tsp nutritional yeast and 1 Tbs ground flax
1 Tsp red pepper flakes
3 oz tangy scallion cashew cheese (or vegan cream cheese, preferably nut-based and not oil-based, and half a juiced lemon)
salt and pepper

Start salted pasta water boiling and cook acc to instr (reserve 1/2 cup pasta water before draining). Saute shallots with apprx 1/8 Tsp salt and pepper, almonds, and walnuts over medium heat. Add garlic, nutritional yeast, flax, and red pepper flakes and warm up for a min. Add spinach and apprx 1/8 Tsp salt and pepper, stirring until wilted. Add pasta water and cashew cheese (or vegan cheese and lemon juice if using) and stir until cheese is melted. Stir in pasta and toss. Add salt and pepper to your liking.

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