Pasta with Spinach, Mushrooms, and Cream Cheese

8 oz pasta
half a large yellow onion, diced
2 garlic cloves, chopped
5 oz shiitake mushroom, sliced and roughly diced
1/2 Tsp Rosemary
6 oz baby spinach
1/2 cup chopped walnuts
1/4 cup white or red wine
3 oz tangy scallion cashew cheese (Treeline) or 3 oz vegan cream cheese with a half squeezed lemon juice (preferably a nut-based and not oil-based)
salt and pepper

Start salted pasta water boiling and cook acc to instr. Saute onion and walnuts for 3 min in a large pot over medium heat with apprx 1/8 Tsp salt and pepper. Add mushrooms and cook for another 2 min. Add garlic and rosemary, letting warm up for a min. Add spinach and approx 1/8 Tsp salt and pepper and cook until wilted. Add wine and cook down until thick liquid remains. Add cashew cheese (and lemon juice if using) and stir until cheese is melted. Add cooked pasta and toss.

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