For The Pasta For The Pasta Sauce

1. Bring a large pot of water to a rolling boil and salt your water.  Cook the fettuccini according to the package instructions. When the pasta has finished cooking, retain the water for later.  
2. While the pasta cooks, sauté the mushrooms.  Heat oil in a non-stick, 10-inch sauté pan over medium heat.  Add the mushrooms, salt and pepper and sauté for 20 minutes over medium heat until browned.  Add freshly chopped parsley at the end and set aside.
3. While the mushrooms and pasta cook make the sauce in your blender. To your blender add raw cashews, water, garlic salt and pepper and blend on the highest speed for one minute then set aside.
4. To assemble, transfer the fettuccini noodles to the sauté pan with the mushrooms.  Pour the sauce overtop and add 1/4 cup of the reserved pasta water.  Sauté over low heat for one minute to allow everything to combine well.  Add more pasta water if it is still too dry. Plate up and garnish with fresh chives and more parsley if desired.