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In a cup-sized blender, combine cashew, 1/2 cup vegetable broth, 1 garlic clove, and lemon juice. Blend until smooth. Set aside.
Or, for a nut-free version, combine plant milk and flour in a small cup size blender and blend until smooth.
In a large non-stick skillet, sauté onions, garlic, and shallots until translucent on medium heat.
Add sliced mushrooms.
Cook until brown and all liquid from the mushrooms has dissipated.
Add the remaining 3 cups of vegetable broth.
Add salt, pepper, and paprika.
Add tomato paste and stir until it blends with the rest of the liquids in the pan.
Add cashew cream or alternative flour mixture.
MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES of the blender.
.Add white wine.
The mixture will thicken as you stir.
Turn heat down to low and prepare pasta.
If including lentil meatballs, bake according to the directions and add to the sauce once it thickens.
Cook the pasta: Prepare pasta according to package instructions.
Drain when done. (Rinse if using gluten-free pasta)
Place noodles on a platter and add the mushroom sauce and lentil meatballs if included.