1. Preheat your oven to 400°F. Place the garlic cloves on a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for about 20 minutes or until the garlic is soft and golden.
2. While the garlic is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water and then drain the rest.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and thyme, sautéing until the mushrooms are golden brown, about 5-7 minutes. Season with salt and pepper.
4. Once the garlic is roasted, mash it into a paste using a fork. Stir this into the mushrooms along with the heavy cream. Let it simmer gently for about 2 minutes, allowing the flavors to meld together.
5. Add the cooked pasta to the skillet, tossing well to coat. If the sauce is too thick, use some of the reserved pasta water to loosen it up.
6. Remove from heat and stir in the Parmesan cheese until melted and creamy. Taste and adjust seasonings as needed.
7. Garnish with fresh parsley before serving for that extra pop of color and freshness.

Remember, cooking times can vary, so keep an eye on the mushrooms—they should be beautifully browned and full of flavor by the time you’re ready to combine everything.