Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve ½ 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 softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.

Sprinkle in the thyme and pour in the vegetable broth. Bring to a simmer and let it cook for about 3 minutes, allowing the flavors to meld.

Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Allow the sauce to simmer for another 2-3 minutes until slightly thickened.

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.

Stir in the grated Parmesan cheese and mix well. Remove from heat and garnish with fresh parsley and additional Parmesan cheese before serving.