Cook pasta in salted water according to package instructions, then drain and set aside.

Heat olive oil in a skillet, sauté sliced mushrooms until golden and slightly crispy.

Add minced garlic and cook briefly until fragrant.

Pour in heavy cream and milk, then stir in parmesan cheese, salt, pepper, and thyme.

Simmer sauce until slightly thickened, then add cooked pasta and toss well.

Garnish with parsley and serve warm.