Bring water to boil in large pot for pasta
Blend (in high-power blender like Blendtec or Vitamix - small pitcher works best!) raw cashews and enough water/stock to cover. Add remaining liquid slowly until sauce is smooth. Add remaining sauce ingredients, puree. If sauce is too thick, add more liquid.
Prepare mushrooms by slicing the stem crosswise into 1/2” thick ‘scallops'.
Slice cap into thin strips.
Heat large cast iron skillet or frying pan over HIGH heat.
Add 1Tbsp lemon-coconut oil, then scallops to pan searing each side until golden, season with salt, reserve.
In still HOT pan, add1Tbsp, then sliced mushroom caps, a touch of salt and saute until soft and golden. Turn off heat, quickly toss with arugula to wilt.
Cook pasta according to instructions on the package, drain (not rinse!), toss hot with warmed sauce.
Plate pasta, top with wilted arugula and mushroom caps, then arranges “scallops” on top.