In a large pot, bring salted water to a boil and cook the pappardelle according to package instructions until al dente.

Reserve ½ cup of pasta water, then drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the sliced portobello mushrooms and cook until soft, about 5-7 minutes, stirring occasionally.

Add the minced garlic and cook for another minute until fragrant.

Pour in the heavy cream and vegetable broth, stirring to combine.

Allow the sauce to simmer for 5 minutes, letting it thicken slightly.

Add the cooked pappardelle to the skillet and toss well to coat.

If the sauce is too thick, gradually add in reserved pasta water until desired consistency is reached.

Stir in the freshly grated Parmesan cheese, mixing until melted and creamy.

Season with salt and pepper to taste.

Plate the pasta, garnish with fresh parsley, and enjoy your elegant dish!