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Start by getting a heavy bottomed pan over low to medium heat, go in with the olive oil and onions and season. You want to cook them for 25-30 mins stirring occasionally.
In the last 5 mins, once the onions are browned and stringy add in the garlic and thyme and cook for a minute.
Now deglaze the pan with the white wine and then add in the stock and pasta.
Bring to a boil and cover with a lid and cook for 10-12 mins or until the pasta is al-dente and the liquid has reduced.
Turn off the heat, go in with vegan butter and cheese if you desire, top with vegan Parmesan and a squeeze of lemon and enjoy!!