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Bring a large pot of salted water to a boil.
As the water comes to a boil, add a tablespoon of olive oil to a large pan over medium heat. Add shallots and cook until softened and translucent, about 3 minutes. Stir frequently to avoid browning. Once cooked, transfer to a large plate and set aside.
In the same pan over medium heat, add 2 tablespoons of olive oil. Add mushrooms and a teaspoon of salt, then cook until most of the moisture has been released from mushrooms, stirring frequently (about 6 minutes). Transfer cooked mushrooms to the same plate as the shallots.
Once water is boiling, cook pasta according to the package until al dente. When the pasta is almost done, reserve 1 cup of pasta water before draining. Set cooked pasta and cup of reserved pasta water aside.
Make the sauce: Using the same pan you cooked the mushrooms and shallots in, heat to medium and add heavy cream, CreamyGorg, and black pepper. Stir to combine, then bring to a light simmer.
Add the cooked pasta and ½ cup of pasta water and stir together until well incorporated. Add the cooked shallots, mushrooms, ¼ cup parsley, and thyme to the pasta and gently toss to combine. Remove from heat. Serve warm and garnish with more parsley and grated Parmesan.