Clean and quarter the mushrooms. Heat the oil in a pan and fry the mushrooms in it, add the cream. Pluck the thyme leaves from the stalks and add to the mushrooms. Season with salt and pepper.

Cook the pasta in boiling salted water according to the instructions on the package. Drain and place in a baking dish (20 + 20 cm). Preheat the oven to 220 ° C. Finely grate the mountain cheese.

Mix the mushroom sauce with the pasta. Wash the cherry tomatoes and cut in half. Mix the tomatoes into the mushroom sauce, sprinkle with mountain cheese and bake in the hot oven on the middle rack for about 15 minutes. Pluck the parsley leaves from the stems and roughly chop them.

Arrange the baked mushroom pasta on plates. Serve sprinkled with the parsley.