Start a large pot of hot water and cook the pasta to only 3/4 of the time mentioned to keep it well-al-dente
Simultaneously, start a large dutch oven and drizzle some olive oil
Add the mushrooms and the cauliflower pearls and sauté for a good 5 minute until lightly cooked
Sprinkle the flour and fry for a minute
Add the cashew milk and mix well and bring to a soft boil
As it thickens, reduce the heat and add the cashew cream and completely blend into a creamy sauce
Add the cooked shells, season with salt and fresh cracked pepper
This beauty is ready to indulge with no guilt!