In a saucepan, heat oil over m, until vegetables have softened medium heat. Add shallots and mushrooms; cook stirring, 3-4 minutes until vegetables have softened and mushrooms have released their juices.
Add wine, cook until evaporated, 2-3 minutes. Add tomato sauce, parsley, salt and pepper; bring to a simmer and cook 4-5 minutes stir in cream; simmer uncovered 2 minutes.
Bring a large pot of water to a boil; add pasta. Cook, uncovered, over heat, 7-9 minutes or until al dente.
Drain pasta, return to pot and mix well with sauce. Sprinkle with cheese, serve hot.