Vegan Mushroom Pasta with Creamy Tarragon Sauce

Ingredients

• 5-7 oz (150-200 g) dried pasta of your choice ((gluten-free if necessary))
• 1½ tablespoons olive oil, divided
• 3 tablespoons (25 g) pine nuts ((optional))
• 10 oz (300 g) mushrooms, sliced ((I've used chestnut mushrooms but you could use any variety you like))
• 3 cloves garlic, finely chopped
• ½ cup (120 ml) cashew cream
• 1 teaspoon dried tarragon
• ½ teaspoon dried thyme
• 3 tablespoons nutritional yeast
• 1 teaspoon vegan Dijon mustard ((plus more to taste))
• Pasta cooking water ((as much as is needed))
• Salt and pepper to taste
• Lemon juice to taste ((optional))