Step 1

In a cup-sized blender, combine cashew, 1/2 cup vegetable broth, 1 garlic clove, and lemon juice. Blend until smooth. Set aside.

Step 2

Or, for a nut-free version, combine plant milk and flour in a small cup size blender and blend until smooth.

Step 3

In a large non-stick skillet, sauté onions, garlic, and shallots until translucent on medium heat.

Step 4

Add sliced mushrooms.

Step 5

Cook until brown and all liquid from the mushrooms has dissipated.

Step 6

Add the remaining 3 cups of vegetable broth.

Step 7

Stir.

Step 8

Add salt, pepper, and paprika.

Step 9

Add tomato paste and stir until it blends with the rest of the liquids in the pan.

Step 10

Add cashew cream or alternative flour mixture.

Step 11

MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES of the blender.

Step 12

.Add white wine.

Step 13

Stir.

Step 14

The mixture will thicken as you stir.

Step 15

Be patient.

Step 16

Turn heat down to low and prepare pasta.

Step 17

If including lentil meatballs, bake according to the directions and add to the sauce once it thickens.

Step 18

Cook the pasta: Prepare pasta according to package instructions.

Step 19

Drain when done. (Rinse if using gluten-free pasta)

Step 20

Place noodles on a platter and add the mushroom sauce and lentil meatballs if included.