Heat the olive oil in large skillet over medium-high heat. Add the mushrooms, basil, thyme, oregano and red pepper, mixing well. Sauté until the mushrooms are tender. Stir in the tomatoes and sauté for 1 minute. Add the broth and garlic and mix well. Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
Combine the hot pasta with the mushroom mixture in a large bowl, tossing to mix. Spoon onto a serving platter and sprinkle with Gorgonzola cheese. Serve immediately.
Notes
When cooking the pasta, use plenty of boiling water with a generous pinch of salt. Cook until the pasta is tender but still firm to the bite (al dente). Drain quickly and add a small amount of butter or oil before serving. This helps the pasta stay moist, and it won't stick together.