Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sliced mushrooms to the pot and cook for 5-6 minutes until the mushrooms release their moisture and begin to brown.
Stir in the dried thyme, dried parsley, salt, and black pepper.
Add the dried pasta to the pot and pour in the vegetable broth.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for about 12-15 minutes or until the pasta is cooked al dente and most of the broth is absorbed.
Pour in the heavy cream and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra Parmesan or fresh parsley if desired.