Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they release their liquid and begin to brown, around 6-8 minutes.
Stir in the diced turkey, allowing it to warm through for about 2 minutes.
Pour in the vegetable broth and bring the mixture to a simmer. Let it reduce by half, about 5 minutes.
Lower the heat and stir in the heavy cream, cooking gently until the sauce thickens slightly, about 3 minutes.
Add the Parmesan cheese, stirring until melted and the sauce is creamy. Season with salt and pepper to taste.
Toss the cooked pasta with the sauce until well coated.
Serve immediately, garnished with fresh chopped parsley.