Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving ½ cup of the pasta water, and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and wait until shimmering and fragrant.
Add the sliced mushrooms to the hot oil, spreading them out in an even layer. Sauté for 8-10 minutes, stirring occasionally, until they’re deeply browned and smell nutty.
Push the mushrooms to one side of the skillet. Add the minced garlic to the cleared space and cook for 30 seconds, stirring constantly, until fragrant and slightly golden.
Mix the garlic into the mushrooms, then pour in the reserved pasta water. Let it simmer for 2 minutes, allowing the sauce to slightly thicken and flavors to meld.
Add the cooked pasta directly into the mushroom sauce, tossing everything together with a wooden spoon until well coated. Cook for another minute until hot and glossy.
Squeeze fresh lemon juice over the pasta, then sprinkle with nutritional yeast and chopped herbs. Toss gently to combine and brighten the dish.
Rest the pasta for 1-2 minutes to allow flavors to settle. Serve immediately, garnished with extra herbs or a drizzle of olive oil if desired.
