Creamy Mushroom Pasta

Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.

Add garlic and cook for 30 seconds until fragrant.

Add sliced mushrooms, thyme, oregano, salt, and pepper. Cook for 8–10 minutes until mushrooms release their moisture and become tender.

While mushrooms cook, blend soaked cashews, almond milk, nutritional yeast, lemon juice, and red pepper flakes until smooth and creamy.

Pour the cashew cream sauce into the skillet with the mushrooms. Stir to combine and simmer for 2–3 minutes until heated through.

Add cooked pasta to the skillet and toss to coat. Add reserved pasta water as needed to thin the sauce.

Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve warm.