Creamy mushroom pasta with cashew cream and chili oil

Blend the cashews with the water on high until liquefied; without a high-power blender, soften the cashews first by boiling or soaking overnight. Set the cashew cream aside.

Bring a pot of water to the boil for the pasta. Brush the mushrooms clean with a paper towel and slice them.

Dice the red onion and finely chop the garlic.

In a saute pan on medium heat cook the mushrooms dry a few minutes to draw out moisture; season with a pinch of salt and pepper.

Add a teaspoon of chili oil, saute a few minutes more, and set the mushrooms aside.

Boil the pasta one minute less than the package says, here 8 minutes, stirring occasionally.

Return the saute pan to medium heat with two tablespoons of chili oil; saute the red onion 3 to 4 minutes, add the garlic for another minute, and season with a couple of pinches of salt and pepper.

Add the tomato paste and saute a couple of minutes; add the white wine, deglaze, and cook a few minutes.

Save about a quarter cup of pasta water and strain the pasta.

Add the pasta water and half the cashew cream to the sauce and stir.

Add the pasta and the mushrooms and cook about a minute more, without letting the cream thicken too much.

Stir in the plant-based cheese until it melts into the sauce.

Plate and sprinkle with chopped parsley.