Bring a large pot of salted water to a boil, then cook the pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are browned and slightly crispy around the edges, about 5-7 minutes. The mushrooms should release a fragrant, earthy aroma.
Push the mushrooms to one side of the skillet, then add the minced garlic to the empty space. Cook for about 30 seconds until fragrant, stirring gently so it doesn’t burn. Mix the garlic into the mushrooms and cook for another minute, filling your kitchen with a pungent, savory aroma.
In a blender, combine soaked cashews, water, lemon juice, and nutritional yeast. Blend until completely smooth and creamy, about 30 seconds. The mixture should be silky and velvety, with a mild nutty flavor.
Pour the cashew cream into the skillet with the mushrooms and garlic. Stir well and cook over low heat for about 2 minutes, allowing the sauce to warm and thicken slightly. If it’s too thick, add a splash of reserved pasta water to loosen it up and create a silky coating.
Add the cooked pasta to the skillet and toss gently to coat every strand with the velvety sauce. Cook for another 1-2 minutes, letting the flavors meld and the pasta absorb some of the sauce’s richness. The pasta should look glossy and well coated.
Squeeze fresh lemon juice over the pasta, then taste and adjust seasoning with salt and pepper. The lemon brightens the earthy flavors and adds a fresh, citrusy shimmer to the dish.
Serve the pasta immediately, garnished with extra nutritional yeast or fresh herbs if desired. Enjoy the comforting, rich, and silky vegan mushroom pasta while it’s warm and fresh.
