In a food processor, place cashews, oats and sunflower seeds and process until mixture is finely ground. Add the rest of the ingredients to the nut/seed mixture until well combined.

In a saucepan over medium heat, whisk together 2 parts dry mix with 1 part soy milk or water. Whisk often to avoid clumps.

Boil pasta al dente. Drain but don't rinse.
Mix in 1 tbsp earth balance

Slice mushrooms and sauté with 1/2 tbsp margarine, garlic powder, paprika and salt and pepper.
Add mushrooms and sweet peas to the cooked pasta and mix together.

Bake for 25-30 minutes at 350°F.
Top with fried onions.