Step 1

Sauté all the mushrooms, the shallot, and garlic in the oil in a large pan over medium heat for 7 minutes.

Step 2

Bring a pot of water to a boil and cook the pasta according to the package instructions.

Step 3

To make the sauce, blend 3/4 cup of the broth, the cashews, nutritional yeast, oil, lemon juice, salt, and pepper in a blender until smooth.

Step 4

Add the sauce, dried basil, and the remaining 1/4 cup of broth to the pan with the mushrooms, stir well, and lower the heat to low. Cook for another 3 minutes.

Step 5

Serve the pasta with the mushroom-sauce mixture, sun dried tomatoes, and oregano.