Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Add the thyme and vegetable broth to the skillet. Bring to a simmer and let it cook for about 2-3 minutes.

Lower the heat and stir in the heavy cream. Let it simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Add the cooked orecchiette to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with fresh parsley.