Mince the garlic and slice the mushrooms.

In a deep skillet over medium heat, melt the butter. Add the garlic and sauté for about one minute until fragrant.

Add the sliced mushrooms, salt, and pepper. Continue cooking until the mushrooms soften, release their moisture, and begin to brown.

Add the dry fettuccine to the skillet along with the vegetable broth. Stir gently to combine.

Cover the skillet with a lid and increase the heat to medium-high until the broth begins to boil.

Once boiling, stir the pasta briefly, replace the lid, and reduce the heat to medium-low.

Let the pasta simmer for about 10 minutes, stirring occasionally and replacing the lid each time, until the pasta is tender. Some liquid should remain to create the sauce.

Add the heavy cream to the skillet and stir to combine.

Turn off the heat and stir in the grated Parmesan cheese until melted and creamy.

Taste the Creamy Mushroom Pasta and adjust salt or pepper if needed. Serve immediately.