Creamy mushrooms with vegan parmesan

Ingredients
1 container White or brown mushrooms
2 tbsp Olive oil
3 tbsp Minced garlic
1/2 small White onion thinly sliced
Thyme 2-3stalks fresh OR 1tsp dried (SEE NOTES WHEN TO ADD fresh or dried thyme)
Pink Himalayan salt to taste
Pepper to taste
1 cup Vegetable stock with sodium
1/2 cup Water reserve from noodles
Choice thicken agent (cornstarch?
2-3 cups Spinach
While your pasta cooking…Saute onions on low to medium heat until softened and carmelized (if using fresh thyme put it in now)
Add mushrooms and don’t stir often so they can form a crust
Once mushrooms are cooked to desired consistency (add dry thyme) add vegetable stock
Mix thickening agent with pasta water 2-5 minutes you’ll see the sauce thicken add noodles put on simmer add spinach to wilt.
I added salt and pepper last because I get the sodium veggie stock I use less salt when I put it on top of my food,
Sprinkle vegan Parmesan on top (optional)