Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.

In a skillet, heat olive oil over medium heat, add minced garlic and sauté for about 1 minute until fragrant. Add sliced mushrooms and cook for 5-7 minutes until tender.

Reduce heat to low, pour in the heavy cream, and stir to combine. Simmer gently for 2-3 minutes. Add Parmesan cheese and stir until melted.

Toss the drained pasta in the skillet with the sauce. Adjust consistency with reserved pasta water if needed.

Stir in fresh herbs and warm the mixture together for another minute.

Serve hot, garnished with extra Parmesan and herbs.