Cook a large pot of salted water and bring it to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.

In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until golden brown. Add minced garlic and cook for an additional 1-2 minutes.

Pour in vegetable broth and heavy cream into the skillet, stir, and bring to a gentle simmer for about 5 minutes until it thickens slightly.

Add drained spaghetti to the skillet, tossing to coat. If too thick, add reserved pasta water until desired consistency is achieved.

Stir in herbes de Provence, salt, and pepper to taste, mixing well before serving.