Instructions

1. Pre-soak the cashew nuts in water overnight. The next day drain the cashew nuts and blend in a food processor with about 300ml water until you get a thick, smooth sauce, resembling single cream.
2. Finely chop the shallots & leeks, then slice the mushrooms & asparagus.
3. Cook the pasta according to the packet instructions. Drain and keep it warm under a lid.
4. Meanwhile, in another saucepan, steam the asparagus pieces for 3 minutes, then put them in cold (preferably icy) water.
5. Heat the oil in a frying pan, and gently sauté the leek, garlic, mushroom and thyme for about 5 minutes, until tender. Pour the wine over them, let it bubble until it evaporates, then add the vegetable stock, cashew cream and grated cheese. Reduce it to a thick, silky sauce.
6. Tip the drained pasta into a large serving bowl, add the asparagus, pine nuts, parsley and toss carefully until well combined.
7. Serve with plenty of freshly ground pepper and extra grated "cheese", if liked.