Spinach Pappardelle With Spinach, Mushrooms and White Wine Sauce - Happy Belly After

Ingredients

• ¼ cup frozen spinach
• 1 cup water
• 1 tbsp olive oil
• 1 ¼ cups ’00’ flour
• 1 cup semolina
• 2 tbsp vegan butter
• ½ cup minced shallots
• 1 tbsp AP flour
• ½ cup white wine
• ¾ cup vegetable broth
• 1 tbsp vegan cream cheese
• 8 oz mushrooms, thinly sliced
• 3 cloves garlic, peeled and minced
• 5 oz baby spinach leaves, stems removed
• 2 tbsp minced parsley
• 2 tbsp toasted walnuts, coarsely chopped
• 1 tbsp walnut oil
• cashew parmesan