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Ingredients
  • 8 ounces fusilli
  • ¾ cup cashews, soaked for at least 2 hours
  • 1-½ cups vegetable or mushroom broth
  • 14 ounces extra-firm tofu, sliced into thin strips
  • 14 ounces extra–firm tofu, sliced into thin strips
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 medium yellow onion, quartered and thinly sliced
  • ½ teaspoon salt, plus a pinch
  • 4 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 teaspoon dried thyme
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • Several pinches of freshly ground black pepper
  • Chopped fresh flat-leaf parsley, for garnish (optional)
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