steps

1. 1.

   Cook the fettuccine al dente according to package instructions. Drain and set aside.

2. 2.

   In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.

3. 3.

   Add the sliced mushrooms and cook until golden brown, stirring occasionally.

4. 4.

   Pour in the vegetable broth, reduce heat to low, and simmer for 5 minutes.

5. 5.

   Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

6. 6.

   Add the cooked fettuccine to the skillet and toss until well coated in the sauce.

7. 7.

   Sprinkle with chopped parsley and serve hot.