Bring a large pot of salted water to boil over medium-high heat.

In a large saucepan, melt butter over medium heat. Add shallots and sauté until translucent, 3–4 minutes. Add mushrooms and sauté until tender, 3–4 minutes. Add garlic and sauté for 1 minute. Add white wine and reduce by half. Add heavy cream and reduce by half. Stir cheese and half the parsley and basil into the sauce. Season with salt to taste.

Drop campanelle into the boiling water and cook until al dente. Drain pasta and toss with sauce. Serve hot garnished with pepper and the remaining basil and parsley.