Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente.

Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water.

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 7 minutes.

Add the fresh thyme and vegetable broth, bringing the mixture to a simmer. Cook for 3 minutes.

Stir in the heavy cream, salt, and pepper, and let it simmer for another 5 minutes until slightly thickened.

Add the cooked orecchiette to the skillet with the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve hot, garnished with grated parmesan cheese.