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Soak the cashews in water for 2 hours or more (or in hot water for 30 minutes)
In a blender combine the cooked cauliflower florets, cashews, oat milk, salt & pepper
Blend until you have reached a very creamy consistency
Heat olive oil over medium high heat and roast the garlic for 1 minute
Sauté the mushrooms at high heat until nicely seared
Add the creamy cauliflower sauce, your cooked pasta and the chopped parsley
Toss well in the sauce
Garnish with more parsley and cracked pepper