Bring a large pot of salted water to a boil, then add your pasta and cook until just al dente, about 8-10 minutes. Reserve half a cup of the starchy pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering and fragrant. Add the sliced cremini mushrooms, spreading them out in an even layer, and cook without stirring for a few minutes to let them develop a golden crust.
Stir the mushrooms and cook for another 5-7 minutes, stirring occasionally, until they release their juices and turn a rich, golden brown. The kitchen will fill with a warm, earthy aroma.
Add the minced garlic to the mushrooms and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. You should see steam and smell a fragrant burst of garlic.
Pour in the reserved pasta water, scraping the bottom of the pan to loosen any browned bits and create a glossy sauce. Add the lemon zest and chopped herbs, stirring to combine. Let this simmer for 2 minutes to allow flavors to meld.
Drain the pasta and add it directly into the skillet with the mushroom sauce. Toss everything together gently, allowing the pasta to soak up the savory, aromatic sauce. If it seems dry, add a splash more of the reserved pasta water until it coats the pasta beautifully.
Remove from heat and let sit for a minute to allow flavors to settle. Taste and adjust seasoning if needed. Serve immediately, garnished with extra herbs or lemon zest for a bright, fresh finish.
