Mushroom pasta with cashew cream

Blend one cup of cashews, one cup of water and a generous pinch of salt on high until smooth; set aside.

Bring water to a boil for the pasta.

Peel down the oyster mushrooms, slice the cremini, roughly chop the king oyster and halve the seafood mushrooms.

Finely chop then thinly slice three cloves of garlic.

Cook the pasta to package instructions.

Dry saute the mushrooms in a non-stick pan over medium heat 3 to 4 minutes.

Season with salt and saute another 2 to 3 minutes.

Add about three tablespoons of olive oil and two teaspoons of smoked paprika and saute another 2 to 3 minutes.

Season with salt and pepper and add half a cup of water.

Stir a minute or two to combine the sauce, then turn off the heat.

Strain the pasta and garnish with freshly chopped parsley.