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Lightly toast the walnuts in a dry skillet over medium heat, continuously stirring, until they smelled toasted, about 2 minutes.
Cook your pasta according to package directions. Drain pasta and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 5 minutes. Add the rosemary, sage, garlic, ¼ tsp salt, and dash pepper. Cook until fragrant, about 1 minute.
Add the heavy cream to the pan and stir to combine, Cook until sauce is heated through, about 2 minutes, season with salt & pepper to taste.
Mix the pasta, sauce, and HALF the toasted walnuts together in a serving bowl. Sprinkle the remaining toasted walnuts on top and serve.