In a large saucepan coated with nonstick cooking spray, saute the onion, garlic and mushrooms over medium heat until tender but not brown. Add the Skinny Pasta and 1/2 cup broth, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining 1/4 cup broth, 1/4 cup of coconut cream and parmesan cheese and cook for an additional 5-10 minutes, until creamy. Serve hot.