Saute on strong flame mushrooms and chopped spring onions, with spices.
Add pinch of salt and 1 tsp Shoyu
When mushrooms are starting to soften, add halved baby tomatoes.
Then add cream and rest of shoyu.
Saute for maybe a minute longer, until the mushrooms are done. Turn off the flame.
Sprinkle minced parsley and fold in cooked pasta into ready sauce.
Check if it needs more seasoning.
I like adding a drizzle of Extra Virgin Olive Oil for even more flavor