In a large frying pan, melt butter over medium heat and cook garlic and mushrooms for 3 to 4 minutes. Remove from pan and set aside.
To deglaze pan, add wine and bring to a boil. Add cream, milk, mushrooms, turkey, salt and pepper; simmer for a few minutes, without boiling, until heated through.
Set aside 1 oz (30 g) of cheese for garnish. Add remaining cheese to pan and melt over medium heat, stirring well.
Add cooked pasta, tomatoes, parsley and pine nuts. Stir well, heat through and serve immediately, sprinkled with cheese.