• 1 pound farfalle
• ½ cup finely chopped sundried tomatoes
• 2 tablespoons olive oil, divided
• 1 large onion, chopped
• 4 cloves garlic, minced
• ½ cup soaked raw cashews
• 2 cups water
• 1 tablespoon lemon juice
• 2 teaspoons sea salt
• 1 pound sliced mushrooms
• Freshly ground black pepper
• Chopped fresh Italian parsley, for garnish

Bring a large pot of heavily salted water to a boil. Add farfalle and cook according to package directions. Right before draining, add sundried tomatoes to the boiling water. Then drain and return to pot.

Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and cook 1 more minute. Remove from heat. In a blender, combine onions, cashews, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes. Set aside.

In a large pot or skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add mushrooms, season with salt and pepper, and cook until soft and lightly browned. If needed, add more olive oil. Add cream sauce and reduce heat to low. Cook about 1 to 2 minutes, stirring occasionally.

Add sauce to pasta, and toss to coat. Season generously with black pepper and add more salt to taste. Garnish with parsley and serve immediately.