Creating this delightful Vegan Mushroom Pasta can be straightforward if you follow these simple steps:

1. Cook the Pasta: Boil salted water in a large pot. Cook the fettuccine according to package directions until al dente. Drain and set aside.
2. Sauté Onions and Garlic: In a large skillet, heat olive oil over medium heat. Add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute.
3. Cook the Mushrooms: Add sliced mushrooms to the skillet. Sauté for about 5-7 minutes until the mushrooms are softened and golden brown. Stir in thyme, rosemary, salt, and pepper.
4. Prepare the Cashew Cream: In a blender, combine soaked cashews, vegetable broth, and plant-based milk. Blend on high until smooth and creamy. If using, add nutritional yeast for an extra cheesy flavor.
5. Combine Sauce with Mushrooms: Pour the cashew cream into the skillet with the mushroom mixture. Stir well and let it simmer for 2-3 minutes to thicken slightly.
6. Mix with Pasta: Add the cooked pasta to the skillet. Toss to coat the pasta evenly with the creamy mushroom sauce.
7. Serve: Remove from heat and garnish with freshly chopped parsley. Taste and adjust seasoning if necessary.

Following these steps will lead you to a plate of vegan pasta that is not only delectable but also satisfying!