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Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just until al dente, according to package directions, then drain the pasta and set aside.
While pasta cooks, make the sauce. Warm olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced mushrooms. Cook for 3-4 minutes, until the mushrooms have released some liquid, and that has mostly evaporated. Add garlic and cook for 30-60 seconds, just until fragrant.
Pour in the broth and wine. Simmer for another 2-3 minutes, until slightly reduced.
Reduce heat to medium-low, then stir in the cream and simmer for 1 minute more. Stir in the pesto, Parmesan, and black pepper, followed by the tomatoes. Sample and add more salt and pepper to taste.
Stir in the drained pasta and toss to mix well. Serve with more Parmesan, fresh basil, or other herbs as desired.