Portobello-Herb Pasta

Rachel Ray made a parsley mushroom sauce on her show this week, which inspired me to make my own, so here it is. This easy blend of fresh ingredients is easy and amazingly good!
Ingredients:
-2 cups vegetable broth
-5 medium chopped Portobello mushrooms
-1 tbs butter, 2 tbs smart balance or olive oil
-3 chopped shallots
-2/3 cup chopped parsley
-1/3 cup chopped basil
-1 cup dry white wine (not cooking wine, as in doesn't have much flavor)
-1 cup freshly grated Parmesan or Romano cheese
- 1 lb Fresh pasta

Directions:
In a large pan simmer chopped Portobello mushrooms in vegetable broth for about 15 minutes, or until tender. Turn on large pot of water for pasta to boil.
In a medium sauce pan melt butter and smart balance and add chopped shallots - cook on medium heat for about 8 minutes. Stir in parley, basil, and white wine. Remove mushrooms from the stock, chop into even smaller pieces, and add to parsley butter. Add stock, avoiding the grit on the bottom. Cook down sauce for a few minutes.
Toss sauce with pasta, and a cup freshly grated Parmesan or Romano cheese.