In a high-speed blender, pulse the mushrooms until they reach a ground meat like consistency. Set aside and rinse out the blender.

Add the cashews and almond or cashew milk to the blender and puree on high until very smooth. This may take about 5-6 minutes of the motor running to get the fats to break down and get creamy. Set aside.

In a large nonstick skillet, preheat the oil over medium high heat.

Add the onion, celery, and carrots and cook for 3-4 minutes, until softened. Add in the garlic, mushrooms, oregano, thyme, paprika, chili and veggie ground meat. Saute until the garlic is fragrant.

Add in the Catelli SuperGreens Rotini and 3 cups of the vegetable broth. Cover with a lid and cook for 12-15 minutes until the broth has been absorbed and the pasta is al dente.

In a small bowl, mix together the remaining ½ cup broth, flour and tamari until smooth. Mix it into the pasta along with the cashew cream and stir until well coated. Season with salt and lots of black pepper, to taste.

Serve hot topped with chives and parsley as garnish, if desired.