Method

1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions.
2. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
3. Meanwhile, heat oil in a large skillet over medium-high heat.
4. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes.
5. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
6. Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute.
7. Sprinkle flour over the mushroom mixture and stir to coat.
8. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat.
9. Stir in milk and 1/4 cup vegan cheese. Stir the mushroom sauce into the drained pasta.
10. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency.
11. Serve sprinkled with the remaining 1/4 cup vegan cheese.