Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. (note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream).In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes.Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Reserve ⅓ cup of the starchy pasta water before draining.To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes.Stir in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.