Step 1: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside.
Step 2: In a large skillet, heat the olive oil and butter over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes to brown.
Step 3: Stir the mushrooms and continue cooking for another 4-5 minutes until they are golden and the moisture has evaporated. Season with salt and pepper, then remove from the pan.
Step 4: In the same skillet, add the diced onion. Sauté for 5 minutes until translucent. Add the garlic, smoked paprika, and thyme, cooking for 1 minute until fragrant.
Step 5: Pour in the white wine to deglaze the pan, scraping the bottom with a wooden spoon to release the flavor. Let the wine simmer until reduced by half.
Step 6: Whisk in the pumpkin puree and vegetable broth. Bring the sauce to a gentle simmer for 5 minutes until it begins to thicken.
Step 7: Stir the cooked mushrooms back into the sauce. Remove the skillet from the heat and stir in the sour cream until completely smooth.
Step 8: Toss the cooked pasta with the pumpkin and mushroom stroganoff sauce until well-coated. Serve immediately garnished with fresh parsley.