In a large pot, heat the olive oil over medium heat.

Add the sliced mushrooms and gently sauté them until they are golden brown and fragrant—about 5-7 minutes.

Once the mushrooms have turned a lovely golden hue, toss in the minced garlic and stir for about a minute, until it becomes aromatic.

Pour in the vegetable or chicken broth and bring it to a boil.

Once bubbling, add the pastina to the pot, lower the heat to a simmer, and cook according to package instructions—usually about 5 minutes.

When the pastina is al dente, stir in the heavy cream and season with salt and pepper to taste. Cook for another minute or two. If it seems too thick, add a splash more broth to thin it to your desired creaminess.

Scoop out the tender pasta stars into bowls, sprinkle with fresh parsley, and serve.