Peel and halve shallot. Slice into thin strips. Mince garlic. Cut mushrooms into ¼" slices. Halve tomatoes. Stem and coarsley chop oregano.

Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shallot and half the garlic (reserve remaining for bread) to hot pan and cook until soft and aromatic, 1 minute. Add mushrooms and cook until softened, 2-3 minutes. Add tomatoes and oregano (reserve a pinch for garnish) and cook until softened, 2-3 minutes. Remove from burner, season with ½ tsp. salt and ¼ tsp. pepper, and transfer vegetables to a plate. Wipe pan clean and reserve.

Return pan used to cook vegetables to low heat. Add cream and bring to a gentle simmer. Whisk in Parmesan (reserve a pinch for garnish) and simmer until thickened, 3-4 minutes. Remove from burner and season with a pinch of salt and pepper. While sauce cooks, cook pasta.

Add pasta to boiling water and cook until al dente, 10-12 minutes. Reserve ½ cup pasta water, then drain pasta in a colander. Return pasta to pot along with cream sauce and vegetables. Thoroughly combine. If sauce is too dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached. While pasta cooks, toast baguette.

Halve baguette and place on prepared baking sheet. Lightly brush with 1 tsp. olive oil and top with remaining garlic. Season with ¼ tsp. salt and a pinch of pepper. Toast until desired crispness is achieved, 7-9 minutes. Plate dish as pictured on front of card, garnishing pasta with reserved oregano and remaining Parmesan. Bon appétit!