Fettucine with peas and mushrooms

Steps

1. In a blender place the cashews, cashew milk, lemon juice and pinch of salt.
2. Blend until creamy. Add 1 tablespoon milk at a time as needed to thin. Set aside.
3. Slice mushrooms into ½ inch pieces.
4. In the pan add mushrooms and cook until golden on each side.
5. After cooking a few minutes, add 2 tbsp water to the pan, repeat as needed when water has evaporated.
6. In the wok cook garlic and chilli flakes, add stock and pasta then bring to a simmer.
7. Just before pasta is done add the peas.
8. Once done, add the juice of 1 lemon, cream, mushrooms, salt and pepper to taste.