In a pan on medium-high heat, soften the onions and garlic in the olive oil, about 5 minutes.
Once the onions are translucent, add the mushrooms and cook until they have reduced. Ideally, fry them on high heat to avoid them leaking too much water.
Once the mushrooms have shrunk, add the vinegar, the soy sauce and the spices. Add the flour and mix well. Add the broth, stir to combine and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes or until the liquid has thickened, stirring often.
Meanwhile, cook your pasta according to the instructions on the package.
Fish out the thyme branches if necessary, add the vegan cream, the cooked noodles and stir to combine.
Serve hot with a drizzle of cream and a sprig of thyme.
Depending on your appetite, this can feed 2 very hungry or 4 not-so-hungry people. You can adjust the amount of pasta you cook to fit your appetite. I also suggest including a side of salad or cooked veggies to make it more nutritionally complete. Store leftovers in an air-tight container and eat within a few days.*The nutrition info is approximate.