Make the Cashew Cream: Drain the soaked cashews and add them to a high-speed blender with vegetable broth, nutritional yeast, lemon juice, garlic, and salt. Blend on high for 2 minutes until completely smooth and creamy. Set aside.

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Sauté the Mushrooms: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for 5-6 minutes until golden brown. Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.

Combine Everything: Pour the cashew cream sauce over the mushrooms and stir to combine. Add the drained pasta and toss well. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Serve: Divide among bowls and garnish with fresh parsley, cracked black pepper, and an extra sprinkle of nutritional yeast if desired. Serve immediately.