8 ounces dry gluten free spaghetti or fettuccine (i actuall flat rice noodles from a taste of thai)3/4 cup (90 g) raw cashews1 cup (8 fluid ounces) vegetable stock1/4 cup (2 fluid ounces) full-fat coconut milk2 garlic cloves, crushed, peeled and chopped10 ounces baby bellaâ mushrooms, cleaned and sliced thickly1 tab