In a large pot, melt the butter over medium heat. Add the minced garlic and sliced mushrooms. Sauté for about 5 minutes, or until the mushrooms are tender and golden brown.

Add the salt and pepper, stirring to combine.

Pour in the vegetable broth and bring to a boil. Once boiling, add the fettuccine. Cook according to package instructions, stirring occasionally.

When the pasta is al dente, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, until the sauce thickens slightly.

Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan if desired.