Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.

Melt vegan butter in a skillet. Add mushrooms, thyme, and some salt and pepper. Cook until mushrooms have softened, 3-5 minutes. Add flour and stir. Add almond milk and bring to a simmer. Cook until the sauce thickens somewhat, 2-4 minutes.

Add vegan cheese to the mixture and heat until cheese melts and the mixture reaches a sauce-like consistency.

Add pasta to the sauce and stir to coat.

Serve pasta topped with pumpkin seeds and nutritional yeast.

Heat oil in a skillet over medium heat.

Add mushrooms to the skillet and cook until softened, about 5-10 minutes.

Season with salt/pepper and any spices or herbs you have on hand. Serve.