Cook the pasta. Bring a large saucepan of salted water to a boil. One the water is boiling, add the linguine and cook according to the package directions.
Cook the mushrooms. While the pasta is cooking, heat a large, heavy skillet over medium high heat with the olive oil until it’s just barely beginning to smoke. Add the sliced mushrooms in a single layer and let cook, without touching, for 3-4 minutes until the bottom side is golden brown. Season with salt and pepper to taste, then toss the mushrooms, and cook for another 5-7 minutes, tossing frequently, until golden brown all over.
Make the turmeric cashew cream: Drain the soaked cashews thoroughly and place them in the bowl of a food processor or in a high-powdered blender. Add the vegetable broth, garlic, habanero pepper, turmeric, 1/2 teaspoon salt, 1/4 teaspoon black pepper, nutritional yeast, and lemon juice. Blend until you have a smooth, creamy and thick sauce. If you would like a thinner consistency, add a spoon of vegetable broth (or water) and repeat as needed until you reach your desired consistency. Taste for seasonings. If you can tolerate more turmeric, feel free to add a bit more now and blend until combined.
Once the linguine is done cooking, drain over a colander resting on top of a bowl and reserve 1/4 cup of the cooking water. Return the drained pasta to the saucepan and pour in the turmeric cashew cream, tossing to coat. If the mixture is too thick, add in a bit of the reserved cooking water to thin the sauce.
Add the pan-fried mushrooms to the pasta and toss to combine. Garnish as desired.