To make sauce, preheat 1 tablespoon vegetable oil and sautee onion cut into rings for 5 minutes. Add sliced mushrooms and fry for several minutes. Season with salt and soy sauce, add 3 tablespoon of water. Cover and simmer over low heat for 20 minutes. Uncover the saucepan and simmer for 1 minute to evaporate liquid. Transfer the mass in a kitchen processor and beat up for several seconds, add cream.

Bring salted water to a boil, put macaroni and cook for 10 minutes, drain the water.

Preheat the remained oil and brown cedar nuts for 2 minutes. Dry them on a paper towel.

Poach the sauce before serving, avoiding rolling boil, then cover the macaroni with the sauce. Sprinkle with the cedar nuts and chopped greens.