Tomato Basil Fettuccine with Creamy Mushrooms, Spinach and Pasta

12 oz package Pasta Valente

1/3 cup olive oil
1 large onion sliced
8 oz mushrooms sliced
5 oz fresh leaf spinach 
8 oz tofu cream cheese

In a large skillet, sauté onions on medium until golden brown. Remove onions and cook mushrooms until golden brown. Combine onions, mushrooms and cream cheese in skillet until softened. Cook pasta according to package directions. Drain and reserve 1 cup of cooking liquid. Pour hot pasta over fresh spinach, toss with creamy sauce. Use extra cooking sauce to increase the soupiness of the pasta.
Serve hot with salt and pepper.
Serves 4-6