Slice mushrooms, chop up parsley, sage, and garlic. If using thyme, remove leaves from the stalk.
Cook pasta according to package directions. When pasta is done, reserve 1 cup of water, then drain the pasta. Set the pasta and water aside.
Warm up a large skillet over medium heat. Add the olive oil and the Baby Bella mushrooms. Stir and cook for a few minutes until the mushrooms start to soften.
Next, add the garlic, salt, and pepper. Cook and stir for another minute or two.
Add the fresh sage (or thyme) and stir.
Add the pasta and some of the reserved pasta water if needed. Mix well.
Serve topped with freshly grated Parmesan Cheese and fresh parsley.
Notes
If you prefer, you can cook the mushrooms in butter, or half butter and half olive oil.