**Soak.** Cover cashews with boiling water and let sit 15 minutes. Drain, then blend with 1/2 cup vegetable broth until silky smooth. Set aside.

**Boil.** Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

**Sear.** Heat 2 tbsp olive oil in a large skillet over high heat. Sear mushrooms in batches 5 minutes each, undisturbed, until deeply browned. Transfer to a plate.

**Aromatics.** Reduce heat to medium. Add remaining oil, cook onion 4 minutes. Add garlic, cook 30 seconds.

**Deglaze.** Pour in white wine, scraping up browned bits. Simmer 2 minutes. Stir in remaining broth, worcestershire, soy sauce, dijon, and thyme.

**Combine.** Off heat, whisk in cashew cream until silky. Return mushrooms and pasta. Toss with pasta water to loosen. Top with parsley and black pepper.