Heat oil in large skillet over medium-high heat. Add chopped onion and garlic. Saute until soft and fragrant.
Meanwhile, slice mushrooms and add to skillet. Saute the mushrooms on medium-high for 5 or 6 minutes until they start to turn golden. Season with salt and pepper to taste.
Pat excess oil from ½ cup of spicy marinated eggplant strips. Add to the mushroom mixture and continue to cook for 2 or 3 minutes.
Transfer mushroom-eggplant mixture to blender* and pulse until pureed but there's still some texture. *or use an immersion blender if you have one.
Pour the purée back into pan and add remaining marinara - let simmer on low. Taste and adjust seasoning as desired.*If necessary, add a splash of reserved pasta water to get the proper consistency.
While the sauce is simmering start the pasta water.
Stack and roll the basil leaves and then slice into ribbons.
If using parmesan (but don't have any) - try this quick and easy homemade vegan parmesan cheese.
Putting It All Together
Cook and drain pasta. Reserve ½ cup pasta water to thin marinara sauce if necessary.
Divide the pasta into 4 bowls. Top with a generous ladle of marinara sauce, a swirl of cashew cream, a sprinkle of parmesan cheese, a few basil ribbons and a sprinkle of hot pepper flakes.
Notes
Hot eggplant strips, a jarred product I bought at the Italian market - GiGi brand.Pasta - I like the long pasta for this recipe like fettuccine but it would be great on penne or rotini as well.Save half the sauteed mushrooms to sprinkle over top for extra texture.