First make the sauce:

Ingredients

½ cup  soaked (min one hour) raw cashews
¼ cup nutritional yeast, adjust as needed
1 tsp. garlic powder (or 1 clove garlic)
1 tsp. onion powder
1 tsp. Italian seasonings
1 tsp. crushed red pepper, adjust as needed
¼ tsp. oregano
1 can coconut milk, refrigerated
1 tsp. apple cider vinegar
2 drops liquid smoke, optional
Salt & pepper, to taste

Directions

1. In a high speed blender, blend together all ingredients until smooth, about 20-30 seconds.
2. Adjust seasonings, adding salt and pepper as needed.

Then make the pasta:

Ingredients

1 package penne pasta
1 lb. mushrooms, sliced
3 cups vegetable broth
2-3 cloves garlic, minced
1 tsp. Italian seasoning blend
Red pepper flakes, optional
Salt & pepper, to taste
Fresh parsley, to garnish

Directions

1. In a 2-quart pot over medium heat, cook mushrooms and garlic for 10 minutes, until mushrooms have reduced by half.
2. Add all remaining ingredients to your pot including the sauce.  Increase heat slightly to medium-high and bring to a boil. Once boiling, reduce heat to medium and cook, stirring constantly to prevent sticking, for about 8-10 minutes or until pasta is tender.
3. Serve immediately, topped with parsley.