Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente, about 10-12 minutes.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

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

Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 7-8 minutes.

Pour in the vegetable broth and add the thyme. Simmer for 5 minutes to allow the flavors to meld.

Season with salt and pepper to taste.

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.

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