Cook the orecchiette pasta according to package directions until al dente, then drain and set aside, reserving a bit of the pasta water.

Heat olive oil in a large skillet over medium heat, then add the sliced mushrooms and cook until they are tender and browned.

Stir in the minced garlic and chopped fresh thyme, cooking for another minute until fragrant.

Pour in the vegetable broth, bring it to a simmer, and cook for a few minutes until the liquid slightly reduces.

Add the cooked orecchiette to the skillet with the mushroom mixture, tossing to combine.

Stir in the grated Parmesan cheese, adding a splash of reserved pasta water if needed to create a creamy sauce.

Season with salt and pepper to taste, then serve immediately.