We suggest serving this pasta with a mushroom cream sauce. To make it: Heat 3 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 1 minced shallot; cook 2 to 3 minutes. Add 3 minced garlic cloves; cook 1 minute. Add 1 pound chopped assorted mushrooms and cook until tender, 10 to 12 minutes. Add 4 teaspoons chopped thyme and season with salt and pepper. Add 1/4 cup white wine, scraping up the pan; cook until nearly evaporated. Add 1 cup broth and 1/4 cup heavy cream and cook until thickened, 6 to 8 minutes. Stir in 3 tablespoons grated Parmesan. Toss with pasta, 1/4 cup pasta-cooking water and another splash of heavy cream. Top with parsley.