Step 1

Place cauliflower and cashews in a medium saucepan and cover with about 4 cups of water until fully submerged.  Bring to a boil then reduce heat and simmer until cauliflower is tender (about 8-10 minutes).

Step 2

Reserve half a cup of the cooking water before draining.  Drain and transfer the cauliflower and cashews to a blender along with the reserved cooking water. Add the butter or olive oil, salt and black pepper. Blend on high until smooth and creamy.  Set aside until needed or refrigerate if not using immediately.

Step 3

Cook pasta according to package directions.  Drain and return to pot along with the cream sauce.

Step 4

Heat the olive oil a large sauté pan over medium heat, add mushrooms and quickly toss to coat then spread into a single layer.

Step 5

Cook for 3-4 minutes heat without stirring until browned on one side. Stir and continue to cook stirring occasionally for an additional 3-4 more minutes.

Step 6

When mushrooms are tender add garlic, salt, and thyme. Cook for 1-2 more minutes, stirring frequently so as not to burn the garlic. Remove from heat, stir in parsley

Step 7

Add sautéed mushrooms to pasta and cream sauce and stir to combine.  Serve warm.