Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving a half cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Once shimmering, add the sliced cremini mushrooms.
Sauté the mushrooms, stirring occasionally, until they release their juices and turn golden brown, about 8-10 minutes. The aroma should be rich and earthy.
Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly until fragrant and just beginning to brown.
Pour in the plant-based cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add the cooked pasta directly into the skillet with the mushroom sauce. Toss gently to coat all the noodles evenly, adding a splash of reserved pasta water if needed to loosen the sauce and create a silky coating.
Season with salt and pepper to taste, then squeeze in a little lemon juice for brightness. Taste and adjust seasoning as needed.
Remove from heat and let rest for a minute to allow flavors to meld. Garnish with chopped fresh herbs if desired.
Serve immediately while hot, with extra herbs or lemon wedges on the side if you like.
