Step 1: Cook the Orecchiette
Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set aside.

Step 2: Sauté the Mushrooms
In a large skillet over medium heat, melt the butter with olive oil. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until golden brown and tender.

Step 3: Add Garlic and Thyme
Stir in the minced garlic and fresh thyme leaves. Cook for another minute until fragrant.

Step 4: Create the Creamy Thyme Sauce
Pour in the vegetable broth and bring to a simmer. Allow it to reduce slightly for about 2-3 minutes. Then, stir in the heavy cream, salt, and pepper. Cook gently for 4-5 minutes until the sauce thickens.

Step 5: Combine Pasta and Sauce
Add the drained orecchiette to the skillet, tossing to coat in the creamy sauce. Add the reserved pasta water a little at a time if needed to loosen the sauce.

Step 6: Finish with Parmesan
Sprinkle in the grated Parmesan cheese, stirring until melted and incorporated. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh thyme if desired.