Heavy cream is also called heavy whipping cream because it's whipping cream with a milk fat content between 36 and 40 percent. Half and half can also be used instead for a lighter version, which has 12 percent fat content.
Dairy Free option:
Use almond milk or rice milk instead. Add about 1 tbsp of cornstarch to thicken the sauce.
Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking.
Freeze in airtight container or heavy duty freezer bags for 4 to 6 months.
I used cremini mushrooms which are usually brown in color because it's a more mature version of the white button mushroom, so the flavor is similar. Because of this, white button mushrooms can be used as well.
Note that nutritional information does not include pasta. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.