Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente.

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

In a skillet, heat 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 7-10 minutes.

Pour in the vegetable broth, add the thyme, and soy sauce if using. Simmer for 5 minutes to combine flavors.

Season with salt and pepper to taste.

Add the cooked orecchiette to the skillet with the mushroom sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.

Serve hot, garnished with grated parmesan cheese.