Meanwhile, in a skillet, char the onions until they are slightly brown.
Remove onions from the skillet and place into a blender with vegetable broth, mint, cheese, salt and pepper. Blend until smooth. Set aside.
In the same skillet, heat the olive oil and cook the mushrooms over medium-high heat. Season with salt and pepper then deglaze the pan with white wine.
Cook the pasta according to package directions. Drain and combine with the mushrooms and onion sauce.
