3 sprigs fresh thyme, leaves stripped from the stems
2 tablespoons finely chopped fresh basil
1/2 teaspoon sweet paprika
1/2 teaspoon sea salt
1/4 teaspoon pepper, more for garnish
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup Almond flour Parmesan
Soak the cashews in enough water to cover for four to six hours or overnight.
Drain and rinse the cashews and transfer them to a high-speed blender. Add the water and lemon juice and blend until smooth. Set aside.
Bring a large pot of salted water to a boil and cook the fettuccine until just tender, 9 to 11 minutes or according to package directions. Reserve one cup of the pasta water for the sauce, then drain the pasta and rinse well with cold water. I know it sounds wrong, but this stops the cooking and prevents the noodles from sticking together. Set aside.
In a large saucepan, heat the olive oil over medium heat. Add the mushrooms and shallots and cook for two to three minutes until slightly golden and fragrant, stirring occasionally. Add the garlic and cook for one minute. Pour in the reserved pasta water and give it a good stir.
Add the bouillon cube, thyme, basil, paprika, salt, and pepper. Simmer for three minutes, stirring occasionally.
Reduce the heat to low and stir in the Cashew cream. Cover and cook for another two minutes, or until the sauce starts to thicken.
Remove from the heat and stir in the cooked pasta. Allow the sauce to warm up the pasta before serving. Divide among shallow bowls, garnish with parsley, pepper, and a sprinkle of Almond flour parmesan, and serve. This pasta is best enjoyed the same day, but leftovers can be stored in an airtight container in the fridge for up to three days. When reheating add a bit of water to help loosen up the sauce again.