Start by spiralizing the zucchini. Set it aside (or just leave it on the counter) while you get to work on the sauce.

Melt the butter in a skillet over medium-high heat. Once the butter had melted, add the mushrooms. Toss in the butter and sprinkle with salt and pepper. After 2 minutes, add ¼ cup of the wine and stir to combine. After another 4 minutes, add the tomatoes. Let the mushrooms and tomatoes cook for 5 minutes.

Add the pesto, cream, cheese, and remaining wine to the skillet. Stir to combine. Then add the zucchini noodles on top. Let the zucchini cook for 6 minutes, stirring constantly so that they mix with the sauce.

Serve immediately with a sprinkle of Parmesan on top.