Bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil
and cook for 8-10 minutes, or until tender but still firm to the bite.
Meanwhile. heat the olive oil in a heavy-based saucepan, Add the mushrooms and cook over a low
heat. stirring frequently, for 5 minutes. Add the garlic and cook for a further 2 minutes.
Add the cream, bring to the boil and cook for I minute until slightly thickened. Stir in the
cheese and cook over a low heat until it has melted. Do not allow the sauce to boil once the cheese
has been added, Season to taste with salt and pepper and remove the saucepan from the heat.
Drain the pasta and tip it into the sauce. Toss well to coat. then serve immediately, garnished
with the parsley.