First bring a large pan of water to the boil and cook the spaghetti according to the packet instructions.
Drain the cashew nuts and place in the jug of a high-speed blender. Cover with fresh water and blend until smooth.
Whilst the spaghetti is cooking, heat a couple of tablespoons of water in a medium-sized non-stick pan and sauté the onion for 6-8 minutes until soft. Add the garlic and cook for another couple of minutes but don't let it burn. Add the mushrooms and cook for another 5 minutes on a medium heat until they start to soften, then pour in the wine. Stir well and simmer for 2 minutes, then pour in the cashew cream and simmer for another couple of minutes, seasoning with salt and pepper.
By now the pasta should be cooked, so drain then add to the pan and coat with the sauce.
Serve into large pasta bowls and garnish with the rocket. Enjoy!