Saute the garlic and mushrooms in butter.
Once the mushrooms are soft, add salt and pepper
Pour in the broth and pasta
Cover the pot, bringing everything to a boil.
Stir.
Recover the pot, and then cook over medium-low heat.
Simmer the mix, stirring every 3 minutes over the next 10 minutes.
When the pasta is tender, slowly pour in the heavy cream, stirring.
Add the parmesan watching for it to integrate, making a sauce.
Serve immediately.