Prepare the pasta according to the package directions and drain. Set aside.
Add olive oil and butter to a large skillet. Heat until butter is melted. Add mushrooms to the skillet and generously season with salt and pepper. Cook the mushrooms until golden brown (approximately 5 minutes).
Add the minced garlic to the skillet and cook for one minute, until the garlic is golden (don't overcook the garlic or it can become bitter).
Add the white wine to the skillet and stir. Let simmer for 2-3 minutes until most of the wine is evaporated.
Add the cream, broth and Parmesan. Lower the heat and simmer the sauce for approximately 5 minutes until it thickens slightly. This is will not be a thick sauce.
Add the cooked pasta to the skillet and toss the pasta in the sauce until it is coated.