Make the creamy sauce: combine the silken tofu, parsley, garlic, 2 tbsp olive oil and salt in a food processor. Puree the ingredients until it becomes a consistent creamy consistency. Set aside.
Start boiling water for the pasta as you begin to sauté the mushrooms.
In a large skillet, heat the remaining tablespoon of olive oil. Add the onions, and cook on medium heat until the onions have softened.
Add the mushrooms and sauté for about 5 minutes, until the mushrooms begin to sweat. Add the wine, thyme, and salt and pepper to taste. Cook for another 5 minutes until the wine is mostly absorbed.
Add the spinach to the skillet and cook for a few more minutes until it begins to wilt. Remove skillet form heat and cover to keep warm.
Start cooking the pasta according to package instructions around the time you add the wine to the skillet. When the pasta is done, drain it, and toss with the mushrooms spinach mixture.
Add the creamy sauce into the mushroom linguine. Stir until the cream is evenly distributed and the linguine is well coated. Serve hot, passing the optional cheese at the table.
