Slice the cremini mushrooms into thick slices and peel and finely chop the garlic. Set aside.
Heat the olive oil in a large skillet over medium heat until it shimmers and starts to smell fragrant.
Add the sliced mushrooms to the skillet in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until they turn golden and release their juices, filling the air with a rich aroma.
Push the mushrooms to one side of the pan and add the chopped garlic to the other side. Cook for about 1 minute until fragrant and slightly golden, then stir everything together to combine.
Pour in the plant-based milk and add the nutritional yeast or miso paste, stirring well to scrape up any browned bits from the pan. Let it simmer gently for 3-4 minutes until the sauce slightly thickens and coats the mushrooms with a silky sheen.
Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Add the soaked and blended cashews to the skillet with the mushroom sauce, stirring until smooth and creamy. Adjust the heat to low and keep warm.
Combine the cooked pasta with the sauce in the skillet, tossing gently to coat all the noodles evenly. If needed, add a splash of reserved pasta water to loosen the sauce and make it silky.
Squeeze in the lemon juice and give everything a final toss. Taste and adjust seasoning if necessary. The sauce should be glossy and cling to the pasta, with a vibrant, earthy aroma.
Serve immediately, garnished with chopped herbs or extra nutritional yeast if desired. Enjoy the comforting, velvety mushroom pasta hot and fresh.
