Cook pasta according to the package directions, omitting salt and fat. Drain, and set aside.
Melt butter in a large nonstick skillet over medium-high heat. Add shallots, mushrooms, and garlic; sauté 6 minutes or until the moisture evaporates. Add sherry; cook for 2 minutes or until liquid almost evaporates. Add broth; reduce heat, and simmer 5 minutes. Stir in parsley and remaining ingredients except cheese. Add pasta, tossing to coat. Spoon about 1 1/3 cups pasta mixture into each of 6 shallow bowls; top evenly with cheese.