Bring a large pot of water to a boil. Meanwhile, in a large skillet gently cook the garlic in olive oil for 1-2 minute over medium heat until fragrant.
Add the mushrooms and increase the heat to high, season with salt and pepper. Cook until lightly browned approximately 5 minutes.
Add the white wine and reduce by 1/2. Then add the broth and coconut cream and bring the mixture to a simmer.
Cook the pasta according the the directions. Drain and combine with the sauce.
Remove the skillet from the heat, then add the cheese and parsley, stir to combine.
