The cashews should be soaked the previous night/earlier that day. I put mine in a small bowl covered with cold water and drained before using.
First of all, add your pasta to a pot of boiling water and cook until ready.
For the garlic creamy sauce, I drained the cashews and put in a blender with the garlic sauce ingredients, then blended until smooth.
Water Sautee the onions until transluscent. This recipe is oil free so adding a little water until evaporated, then a little more at a time to stop the onions sticking is the way forward here.
Once the onions are soft add the flour and a little stock, mix this well and try to get rid of the lumps.
In a separate bowl mix the remaining stock, tomato puree, soy sauce and lemon juice.
Gradually add this stock mix to the onion/flour mixture, thoroughly stirring until all is added. Let this cook for a minute or two to thicken.
Add the cashew garlic sauce then add the chopped mushrooms and stir well. Put a lid on the pot, turn down the heat and let the mushrooms and sauce simmer until they are soft.
Once the mushrooms are cooked, drain the pasta and mix well. Add the peas and parsley and serve.