Heat olive oil in a large skillet or pot over medium-high heat. Add sliced mushrooms and cook until browned and softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

If using, pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.

Add vegetable broth, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Remove from heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.

Garnish with fresh chopped parsley and extra Parmesan cheese before serving hot.