One-Pot Mushroom Pasta

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until browned and softened, about 5-7 minutes. Remove mushrooms and set aside. 2. Add chopped shallot to the pot and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more until fragrant. 3. Pour in vegetable broth and bring to a rolling boil. Add the dried pasta. Reduce heat to medium, cover, and cook for 8-10 minutes, or according to pasta package directions, stirring occasionally to prevent sticking, until pasta is al dente and most of the liquid is absorbed. 4. Stir in the cooked mushrooms, heavy cream, and grated Parmesan cheese. Cook for 2-3 minutes, stirring, until the sauce thickens slightly and coats the pasta. 5. Season with salt and black pepper to taste. Stir in chopped fresh parsley. Serve hot.