Step 1

Put pasta on to boil in salted water and cook for 8-10 minutes or according to packet instructions.

Step 2

Heat a little oil in a pan on medium heat. Add finely diced onion and fry for a couple of minutes, then add diced garlic.

Step 3

Fry for another minute until soft through. Transfer to the blender.

Step 4

Use the same pan and heat a little more oil. Thinly slice mushrooms and fry for around 5 minutes until browned and all the water they release has been absorbed.

Step 5

Whilst they are cooking, cut cauliflower into florets and boil for 2-3 minutes until soft.

Step 6

Add cooked cauliflower to blender along with cashews, nutritional yeast, lemon, Italian seasoning, salt, pepper, mustard and pasta water.

Step 7

Once the pasta is cooked and before draining, scoop out the 1.5 cups of pasta water. This is going to help blend the sauce and also make it creamier.

Step 8

Blend the sauce until smooth, if you need to add a little more water you can. You may need to scrape down the sides a couple of times to make sure it all gets blended.

Step 9

Pour over cooked pasta and heat through gently for a minute. Serve and top with extra vegan parmesan and crushed black pepper.