I boil a medium pot of salted water and cook the pasta according to the package instructions. I always drain it just shy of al dente and save about 1/2 cup of the starchy pasta water—it helps bind the sauce later.

In a large skillet over medium heat, I add olive oil. I sauté chopped onions until they turn soft and translucent, about 4–5 minutes. Then, I toss in the garlic and cook for another 30 seconds until fragrant.

Next, I throw in the mushrooms. They release water at first, so I cook them for about 6–8 minutes until they turn golden and slightly crispy at the edges. I stir in soy sauce, pepper, thyme, and a pinch of salt.

Once the mushrooms look ready, I lower the heat and pour in the coconut milk. I stir in nutritional yeast and let it simmer gently for 3–4 minutes until slightly thickened. A splash of pasta water helps loosen the sauce if needed.

I add the drained pasta directly into the skillet and toss it until the sauce clings to every strand. I finish with a squeeze of lemon juice and garnish with parsley or basil. That’s it—creamy, cozy perfection.