3 tablespoons butter
8 ounces mushrooms, sliced
3 medium garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
1 tsp freshly ground pepper
1/2 cup whipping cream
1 tsp salt
4 ounces dried linguine
2 ounces mozzarella cheese, cut into small cubes
2 tbsp fresh parsley, chopped

Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.

Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.

Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts.

Sprinkle with parsley.

Serve with garlic bread.