Weekend Recipe Round-up. part 1, Alfredo Sauce

I did not take pictures, but this weekend i made a couple of really good things! Non Vegan Fiance approved! The best part is, I've discovered a way to have cream sauce again!!!!! I don't have pasta often or crave creamy stuff, but sometimes you do and in that case tofu just doesn't do the trick. AND i got to use the lovely king oyster mushrooms ive wanted to try for FOREVER but can never find, i found them at a high quality very expensive italian market downtown but they were worth every penny and i wish i could have them all the time.

Creamy King Oyster Mushroom/Spinach Spaghetti Alfredo (serves 3-4)
1pkg spelt spaghetti
1bag baby spinach (fresh)
3 king oyster mushrooms
3clv garlic
1 shallot
1/4cup earth balance butter
1tbs olive oil
1-2tbs fresh thyme, oregano
4tbs fresh parsley
salt and pepper
Cashew "Alfredo" Sauce
1/2cup raw cashews
1/4cup soy (i used eden rice/soy blend)
2-3tsp garlic powder
1/2-1tbs black pepper
1/8-1/4tsp salt
1tbs nutritional yeast
1tsp dried thyme
1/2tsp dried basil

equipment vitamix or high powered food processor
Prep. cashew cream. make the cashew cream ahead of time, if you use your vitamix you wont need to soak the cashews ahead of time, they will blend right up. Adjust liquids for consistency, and spices for flavor and to cut the sweetness. The sweetness will mellow when it is in the actual dish. Keep this on the thick side so it will stick to the pasta nicely. Set aside or refrigerate till ready to use.
Fill a large pot with water, salted. bring to boil. set aside, cut up your king oyster mushrooms (use the whole thing), into chunks, mince and puree garlic, shallot- chop up fresh herbs, set aside *water should be boiling by this time*
Cook. add the pasta to the pot of water, it should take 10min to cook, heat oil and melt butter in a skillet; add garlic and shallot for a couple seconds, then add mushrooms note* to time things right your water should have boiled before you start cooking the mushrooms*
saute those mushrooms till they are soft and butter has been absorbed, add more as needed, then add your spinach and let wilt (this should take about 8min)
Add the cashew cream and stir it all together for a few minutes to heat through
Serve. twist a couple scoops of the sauce into the noodles and garnish will a good handful of chopped parsley