Bring a large pot of lightly salted water to a boil.
Cook the farfalle according to package directions until al dente.
Drain the pasta, return it to the hot pot, and cover to keep warm.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the sliced mushrooms, chopped onion, and minced garlic.
Sauté for 2 to 3 minutes, stirring occasionally, until the mushrooms are just tender.
Stir in the fresh spinach, thyme, and black pepper.
Cook for another minute, just until the spinach begins to wilt.
Add the warm, drained pasta to the skillet with the vegetables.
Toss gently to combine everything thoroughly.
Serve immediately, sprinkled generously with vegan Parmesan cheese.
Don't crowd the mushrooms. For a beautiful golden-brown sear, make sure your mushrooms have enough space in the pan.
Cook them in batches if necessary.
Add a splash of brightness at the end with a squeeze of fresh lemon juice. It will elevate all the flavors without overpowering the dish.
