Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 5-7 minutes.
Add the minced garlic to the skillet with the mushrooms and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour the heavy cream into the skillet with the mushrooms and garlic. Stir well to combine and bring the mixture to a simmer. Allow it to simmer gently for about 2-3 minutes until the sauce slightly thickens.
Season the sauce with salt and pepper to taste. Remember to taste as you go and adjust the seasoning according to your preference.
Add the cooked pasta to the skillet with the creamy mushroom sauce. Toss well to coat the pasta evenly with the sauce.
Sprinkle the grated Parmesan cheese over the pasta and sauce mixture. Stir again to incorporate the cheese into the sauce, allowing it to melt and further thicken the sauce.
Once the cheese has melted and the sauce has reached your desired consistency, remove the skillet from heat. Garnish with chopped fresh parsley if desired, and serve the creamy mushroom pasta immediately.