Preheat oven to 350 degrees Fahrenheit.
Use a non-stick baking pan, or line baking pan with unbleached parchment paper.
Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl.
Put the walnuts into a blender and pulse to process into coarse crumbs.
Add the walnuts to the bread crumbs and stir gently to incorporate.
Put the mushrooms and onion in a blender and process to chunky puree, then add to the walnut/bread crumb mixture, stir to incorporate.
Spoon out about 1 1/2 tablespoons of the mushroom mixture and roll it into a ball. Continue in this way with the remaining mushroom mixture.
Arrange the rolled wheatballs on the lined baking pan.
Bake for 25-30 minutes. Gently rotate each wheatball and bake for an additional 12-16 minutes or until they are crisp and golden.
Bring a large pot of water to a boil. Add the pasta and cook, stirring occasionally, until tender but firm. Drain the pasta well.
MEANWHILE, MAKE YOUR CREAMY CASHEW SAUCE:
2 cups of raw, unsalted cashews.
2 cups of sun-dried or cherry tomatoes.
2 tsp diced or minced garlic.
Put cashews in a blender, add water until cashews start to float, blend until creamy.
Saute garlic with cherry tomatoes, then add pasta.
Add creamy cashew sauce and stir until even.
* I added a pinch of Caribbean seasoning and one tablespoon of honey, garnished with parsley flakes and thin strips of ripe mango.
If done right, it will remind you of fettuccine alfredo or something similar! ENJOY!!!