In a large pan, heat the olive oil over medium heat. Add the sliced mushrooms and sauté them until they’re golden brown and tender, about 5-7 minutes. Season with a pinch of salt and pepper.

Toss in the minced garlic and sauté for another minute until fragrant.

Stir in the vegetable or chicken broth and bring to a boil. Once boiling, add the pastina and cook according to package instructions, typically around 5-7 minutes.

Once the pastina is cooked, reduce the heat and stir in the heavy cream. Let simmer for a few minutes until it thickens to your desired creaminess.

Remove from heat and sprinkle with fresh parsley before serving.