Earthy cremini and shiitake mushrooms simmer down until deeply savory, then get folded into a silky cashew cream sauce brightened with Dijon mustard and smoked paprika. A splash of dry white wine deglazes the pan for extra depth, while a swirl of tamari rounds out the umami without ever touching meat. The whole thing gets tossed with wide ribbons of pasta so every strand is coated in that rich, velvety sauce. It's comforting, restaurant-worthy stroganoff built entirely from plants, mushrooms, and pantry staples — no meat, no fish, no poultry anywhere in sight. Finish with a scatter of fresh parsley and you've got a plant-based dinner that fits neatly into a vegetarian kitchen.
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Soak the cashews in boiling water for 15 minutes, then drain and rinse. Transfer to a blender with the ½ cup fresh water, apple cider vinegar, and ½ tsp salt. Blend on high until completely smooth and no graininess remains, about 2 minutes. Set aside.
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Reserve ½ cup pasta cooking water, then drain and set aside.
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