Step 1

Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.

Step 2

Heat oil over med low heat,  and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg.  Blend until creamy and smooth.

Step 3

. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes,  until golden and tender, seasoniong with salt.

Step 4

Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).

Step 5

among two bowls.

Step 6

with lemon zest, pepper, chili flakes and chopped parsley.