In a high speed blender combine the raw cashews and water. Blend on high for about 1-2 minutes or until smooth. If too thick, add 1tbsp water at a time until a smooth, thick consistency is reached.
Heat a large pot over medium heat and add the avocado oil. Add the onion and cook for about 1-2 minutes or until fragrant. Add the garlic and cook for another minute.
Add the mushrooms and a pinch of salt and pepper and cook for about 5 minutes, stirring frequently while the mushrooms cook down. Add the thyme and coconut aminos and cook for another 1-2 minutes. Add the white wine and cook down for about 3 minutes, stirring frequently.
Add the broth, parsley, and pasta. Stir, cover, and let cook for about 20 minutes, stirring frequently until the pasta is tender.
Pour the cashew cream into the pot and stir. Taste and season with more salt if needed.
Garnish with more fresh parsley and freshly cracked black pepper.