Cut mushrooms into ¼" slices. Halve grape tomatoes. Peel and halve shallot. Slice into thin strips. Mince garlic. Stem parsley. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips.

Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add garlic and shallots to hot pan and cook until soft and aromatic, 1 minute. Add mushrooms and cook until softened, 2-3 minutes. Add grape tomatoes and cook until softened, 2-3 minutes. Remove pan from burner and stir in basil. Season with ½ tsp. salt and ¼ tsp. pepper and transfer to a plate. Wipe pan clean and reserve.

Return pan used to cook vegetables to low heat, add cream, and gently bring to a simmer. Whisk in Parmesan cheese (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, begin pasta.

Add pasta to boiling water and cook until al dente, 8-9 minutes. Reserve ½ cup pasta water, then drain pasta in a colander. Return pasta to pot along with cream sauce. Add vegetables to pot and stir. If sauce is too dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached. While pasta cooks, toast bread.

Halve baguette and place on prepared baking sheet. Lightly brush with olive oil and season with ¼ tsp. salt and a pinch of pepper. Toast until desired crispness is achieved, 4-6 minutes. Plate dish as pictured on front of card. Bon appetit!