Step 1

Prepare the cashew cream: Drain the soaked cashews and transfer them to a blender. Add the water and blend until smooth and creamy. Note: feel free to add an extra tablespoon of water if the cream appears too thick. Set aside.

Step 2

Prepare the sauce: Heat the butter in a medium saucepan over medium heat. Once hot, add the minced shallots and sauté for 2-3 minutes or until fragrant.

Step 3

Deglaze with the cognac and let simmer for one minute. Next, pour in the vegetable broth and bring it to a simmer. Let simmer uncovered for 10-12 minutes or until the broth has reduced by about 1/3.

Step 4

Pour in the cashew cream and add the crushed peppercorns. Stir to combine and cook uncovered for another 3-5 minutes.

Step 5

Thicken the sauce: Add the diluted cornstarch to the sauce and cook for another 2 minutes, frequently stirring until the sauce has thickened. Season with the salt and stir in the chopped parsley. Remove from heat and cover to keep warm.

Step 6

Mushrooms: Heat the oil in a non-stick pan over medium heat. Once hot, add the mushrooms and sauté for 3-5 minutes. Deglaze with the soy sauce and cook for one more minute. Set aside.

Step 7

Pasta: Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions. Drain.

Step 8

Combine: Add the drained pasta to the mushrooms. Pour in the peppercorn sauce and toss to coat. Heat for 1-2 minutes or until hot. Serve immediately topped with fresh basil and/or vegan parmesan!