1. Process cashews in blender on low speed until mixture has consistency of fine gravel mixed with sand, 10 to 15 seconds. Add ½ cup water, nutritional yeast, miso, and salt and process on low speed until combined, about 5 seconds. Scrape down sides of blender jar and let sit for 15 minutes.
2. Process cashew mixture on low speed until well blended, about 1 minute. Scrape down sides of blender jar, then process on high speed until sauce is completely smooth, 3 to 4 minutes.
3. Heat oil in 10- or 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook until well browned and crispy, 7 to 10 minutes. Off heat, stir in garlic and pepper and cook, using residual heat of skillet, until fragrant, about 1 minute. Cover to keep warm.
4. Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
5. Add sauce, mushroom mixture, parsley, and lemon juice to pot with pasta and toss until sauce is slightly thickened and pasta is well coated, about 1 minute. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Serve.

Appreciation to America's Test Kitchen for permission to publish 2/12/24. Vegan Cooking for Two: 200+ Recipes for Everything You Love to Eat (p. 190). America's Test Kitchen. Kindle Edition.

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