Heat oil/vegan butter over medium-high heat in a large pan or skillet. Saute mushrooms until cooked, tender, and lightly brown on the edges. Don’t overcrowd your pan and cook in multiple batches if needed.
In a large pot start getting the water boiling. Refer to the pasta package for appropriate measurements and cooking time.
Once you’ve cooked all your mushrooms place them to the side and saute your onion until it becomes translucent. Add the garlic and thyme and cook until fragrant, this will take 2-3 minutes. Stir frequently to ensure the garlic doesn’t burn. Turn the heat down to medium-low.
Once the water is boiling add the pasta and cook accordingly.
Meanwhile, deglaze the pan by adding the Sherry wine and using a wooden or plastic spoon to scrape the brown bits off the pan.
Add the mushrooms back to the pan at this point.
Stir the flour into the mixture to create a roux. If you’ve cooked off too much of the oil you can add ½ a tbsp of oil to ensure your flour is properly mixed. Toast the roux for 2-3 minutes to properly cook the flour.
Next slowly stir in the broth, non-dairy milk, garlic powder, onion powder, and salt. Add it slowly to ensure the flour is properly mixed throughout and you won’t have flour clumps in the sauce Cook it on medium-low to medium heat for about 10 minutes until the sauce thickens.
Once the pasta is cooked and the sauce has thickened mix the pasta sauce and noodles. Season with salt and pepper to taste.
Serve the pasta by itself or fresh chopped parsley or vegan parmesan for a garnish.