Smoky Cashew Cream Pappardelle with Roasted Mushrooms

Cover 1 cup raw cashews with boiling water and soak 20 minutes while you prep the rest.

Preheat oven to 425°F (220°C). Toss 500 g mixed mushrooms (cremini, oyster, shiitake) with 2 tbsp extra-virgin olive oil, 1 tsp salt and fresh cracked pepper on a large sheet pan.

Roast 20-22 minutes, tossing once, until edges are deeply caramelized and mushrooms have released and reabsorbed their juices.

Meanwhile, drain the cashews and blend with 1¼ cups vegetable stock, 2 tbsp nutritional yeast, 1 tbsp lemon juice and ½ tsp smoked paprika until completely silky, about 90 seconds. Set aside.

Bring a large pot of well-salted water to a rolling boil and cook 350 g pappardelle 1 minute less than package directions; reserve ½ cup pasta water before draining.

In a wide skillet, warm 2 tbsp extra-virgin olive oil over medium heat. Sweat 1 minced shallot and 3 minced garlic cloves 3 minutes until soft and translucent.

Deglaze with ¼ cup dry white wine and reduce until nearly evaporated, about 2 minutes.

Pour in the cashew cream and warm gently, whisking, until it thickens slightly and coats the back of a spoon: do not boil hard.

Add the drained pappardelle and toss with tongs to emulsify, loosening with splashes of pasta water until glossy and clingy.

Fold in three-quarters of the roasted mushrooms and 1 tbsp fresh thyme leaves.

Plate and top with remaining mushrooms, extra thyme and a final grind of black pepper.