Bring a large pot of water to boil and throw in your pasta. Cook for 1-2 min less than the time suggested on the package – or until al dente. Reserve 1 cup of the pasta water for the sauce and drain the rest. Once drained, be sure to rinse the pasta well with cold water. This stops the cooking process and prevents the noodles from sticking to each other. Set aside.
In a high speed blender, make your vegan cream by adding in soaked cashews, lemon juice and water and blend until smooth. Set aside.
In a large sauce pan on low-med heat, add the olive oil and sauté the shallots and mushrooms for 2-3 min. Add in garlic and sauté for another minute before adding in the pasta water you reserved from earlier.
Then, add the fresh herbs, paprika, salt, pepper and the bouillon cube. Turn the heat to medium and bring to a simmer for 2-4 min, stirring occasionally.
Stir in the cashew cream and cover on low for another 2 minutes until the sauce thickens.
Turn off the heat and stir in the cooked pasta. Allow the sauce to warm up the pasta before serving.
Garnish with freshly chopped parsley and ground black pepper and enjoy.
To re-heat leftovers simply add a bit of water or vegetable stock to bring the sauce back to life since its a creamy sauce it will thicken up when chilled.