In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1-2 minutes until fragrant and just golden.

Add 8 ounces of sliced mushrooms to the skillet and sauté for 5-7 minutes until golden brown and tender, stirring occasionally.

Stir in 12 ounces of pasta along with 4 cups of vegetable broth. Bring to a gentle boil and cook for 10-12 minutes until the pasta is al dente.

Reduce heat to low and pour in 1 cup of heavy cream while stirring continuously. Allow sauce to simmer for 2-3 minutes until it thickens.

Stir in ¾ cup of Parmesan cheese and add salt and pepper to taste. Mix until cheese is melted and serve immediately.