Now, let’s get cooking! Follow these steps, and don’t stress about making a mess. It’s all part of the fun.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced portobello mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
3. Add minced garlic to the skillet and sauté for another minute until fragrant. Don’t let the garlic burn!
4. Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Let it simmer for about 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese until it melts into the sauce, creating a creamy texture.
6. Season with salt, pepper, and a pinch of red pepper flakes if using. Taste and adjust the seasoning as needed.
7. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
8. Finish with a sprinkle of fresh parsley for a pop of color and freshness.

And there you have it! A delicious meal ready in about 30 minutes, perfect for those busy weeknights.