1Preheat the oven to 200°C (400°F) Fan. Shred oyster mushrooms into strips using your hands and add to a large mixing bowl. Drizzle with soy sauce.

2Mix to combine.

3Arrange coated mushrooms on top of a baking tray lined with baking paper in a single layer. Give them plenty of room.

4Roast in the middle of the oven for 15 minutes. Stir with a spatula and roast for another 15 minutes.

5In the meantime, make the sauce. Add milk, cashews, onion powder, garlic powder and salt to a blender.

6Blend until smooth and set aside.

7Fill a wide cooking pot (28 cm ~ 11 inch) with water. Bring to a boil. Add pasta to the pot and stir.

8Reduce heat to low and simmer the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain.

9Add cooked pasta, roasted mushrooms and sauce to the wide cooking pot.

10Mix to combine and cook, stirring occasionally, for 2 minutes - or until the sauce is piping hot.

11Transfer pasta to plates.

12Garnish with fresh parsley and sprinkle with freshly ground black pepper.