Bring large pot of salted water to a boil. Cook pasta according to package instructions. Meanwhile, make sauce:
Melt butter in large sauce pan over high heat. Add shallot and garlic, sauteing for 2 minutes, or until soft.
Add wine and let alcohol evaporate for about 30 - 45 seconds.
Stir in the cashew cream, nutritional yeast, lemon juice, and 1/2 tsp salt & 1/2 tsp pepper. Reduce to medium-low heat, and stir constantly for 5 minutes, until thickened.
Using a blender, add sauce and handfuls of spinach at a time, blending until all spinach has been used, and is smooth + bright green.
Pour sauce into a small saucepan through mesh seive. Cover and keep warm until pasta finished.
Drizzle a few spoonfuls of sauce on plate, layer pasta on top, then drizzle more sauce over the top.