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

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot and half the garlic (reserve remaining for bread) to hot pan and cook until soft and aromatic, 1 minute. Add mushrooms and stir occasionally until beginning to brown, 2-3 minutes. Add tomatoes, oregano, ½ tsp. salt, and a pinch of pepper and stir occasionally until softened, 2-3 minutes. Transfer vegetables to a plate. Reserve pan; no need to wipe clean.

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

Add pasta to boiling water and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and return to pot. Add cream sauce and vegetables to pot and stir until thoroughly combined. 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, ¼ tsp. salt, and a pinch of pepper. Toast in hot oven until golden brown, 7-9 minutes. Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan. Bon appétit!