Cook the short pasta according to the package instructions until al dente, then drain and set aside.

Clean the dried Morel mushrooms and soak them in salted water for 30 minutes, then reserve 1 cup of soaking liquid.

Melt 2 tablespoons of butter in a large skillet over medium heat, add shallots and garlic, and sauté for about 7 minutes until translucent.

Add the cleaned Morel mushrooms and reserved soaking water to the skillet, simmer for 10 minutes.

Pour in half of the heavy cream and stir in fresh thyme, simmer for an additional 5 minutes until sauce thickens.

Add the drained pasta to the skillet and toss gently to coat with the creamy sauce.

Stir in the remaining heavy cream, season with salt and pepper, and heat through before serving.