Bring a pot of salted water to a boil and cook the whole wheat penne according to the package instructions.

While the pasta cooks, drain the mushrooms and blend them until smooth. Place the blended mushrooms in a large skillet, add the grated Parmesan and cream, and heat gently to create a thick, creamy sauce.

Drain the pasta and toss it in the mushroom cream sauce. Serve with a few Parmesan shavings on top.