Get the pasta going.
If using fresh mushrooms, take the stems off (save them for homemade veg stock) and add to the food processor. Process until finely ground.
Heat a nonstick skillet on medium heat. Thinly slice the shallots and add them to the pan. Add the mushrooms and let them cook together until the mushrooms are browning and fragrant. No need to use oil. The natural water in the mushrooms will be enough. If necessary, add a tablespoon of water to get the party started. (If using frozen mushrooms, break them up a bit with a wooden spoon. It shouldn’t take very long for them to cook through.)
Press the garlic over the mushrooms. Add a few shakes of thyme and a pinch of salt and mix together. Add the tomato paste and cook out for a minute. Add the cashew cream and mix everything together. Let it simmer on low heat until the pasta is ready.
When the pasta is ready, use tongs to transfer it right into the sauce. Toss to coat. Add pasta water if the sauce is too thick.
Garnish with fresh basil. Enjoy!
If you don’t have a Vitamix or high speed blender, soak the cashews for 4 hours or overnight. Or, you can pour boiling water over them and let them sit for 10 minutes. Drain and add new water.
Blend the cashews and water until smooth and creamy.
Store in an airtight jar in the refrigerator.