Cashew Cream Pappardelle with Roasted Mushrooms and Thyme

Soak 1 cup raw cashews in boiling water for 20 minutes, then drain.

Preheat oven to 425°F (220°C) and line a baking sheet with parchment.

Toss 500 g mixed mushrooms (cremini, oyster, shiitake), torn into bite-sized pieces, with 2 tbsp olive oil, 1 tbsp soy sauce, 4 sliced garlic cloves, 1 tbsp fresh thyme leaves and a generous grind of pepper.

Spread in a single layer and roast 18-20 minutes, tossing once, until deeply golden and crisp at the edges.

Blend the soaked cashews with 1¼ cups vegetable stock, 2 tbsp nutritional yeast, 1 tbsp white miso, 1 tbsp lemon juice and ½ tsp salt until completely smooth and silky, about 90 seconds on high.

Bring a large pot of salted water to a rolling boil and cook 350 g pappardelle to al dente, reserving 1 cup pasta water before draining.

Warm the cashew cream in a wide skillet over medium-low heat, whisking, until it just steams: do not boil or it may split.

Add the drained pasta and toss with tongs, loosening with pasta water a splash at a time until the sauce coats each ribbon glossily.

Fold in three-quarters of the roasted mushrooms and taste for salt and lemon.

Plate in shallow bowls, crown with remaining mushrooms, more thyme leaves and a drizzle of olive oil.