Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook until they are browned and have released their moisture.

Add the minced garlic and cook for another minute.

Pour in the heavy cream and bring to a simmer. Cook until the sauce has thickened slightly.

Stir in the grated Parmesan cheese until melted and well combined.

Add the cooked pasta to the skillet and toss to coat in the creamy mushroom sauce.

Season with salt and pepper to taste.

Serve hot.