Cook the Pasta: Bring a pot of salted water to a boil and cook the rice pasta according to package instructions. Drain and set aside.

Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and carrot sauté for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

Add Tomatoes and Herbs: Pour in the crushed tomatoes, and stir in the oregano, thyme, salt, and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

Combine and Serve: Toss the cooked rice pasta with the mushroom ragu. Serve hot, and enjoy a healthy, hearty meal.