Cooking
Heat the olive oil in the pot over medium heat.
Add the sliced mushrooms and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and cook until fragrant, around 1 minute.
Pour in the vegetable broth and bring it to a gentle simmer.
Add the pasta to the pot, making sure it is submerged in the liquid.
Cook the pasta for about 10 minutes, stirring occasionally.
Check for doneness and adjust the heat to maintain a simmer.
Once the pasta is tender, lower the heat and pour in the heavy cream.
Stir in the grated Parmesan cheese until it melts and the sauce thickens.
Season with salt and pepper to taste.
