Preheat the oven at 180°C. Add 3tbs of extra virgin olive oil to fry the mushrooms in an oven proof pot with ½ tsp thyme. When the mushrooms are ready remove them from the pot and set aside.
Prepare the pumpkin and onion by drizzling with extra virgin olive oil and season with the ¼ tsp salt and ½ tsp thyme. Roast in the oven proof pot for 20min or until soft. If you don’t have an oven proof pot then roast the veggies on a baking tray.
Once the pumpkin and onion are roasted, pour the coconut milk and use a hand mixer to blend everything together. Pour in the hot water, season with salt and bring to a oil.
Add the pasta and then reduce the heat to simmer. Let it cook until the liquid is mostly absorbed, approximately 13-15min. Stir in the cooked mushrooms once ready and serve warm. You may add cheese of your liking, although I found that it was creamy enough and didn't need to add any.
I used a1L carton coconut milk, rather than tinned coconut milk. However, if you choose to use tinned coconut milk you can add 2 cans (400mL each) plus an extra 200mL of water.