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.

Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.

Meanwhile, prepare the avocado and tomato.

Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.

Serve chilled.