Bring a large pot of salted water to a boil.
While waiting on water, trim the ends of the asparagus and cut each stalk into 3 pieces (or smaller if desired), sliced mushrooms (including stems), dice onions, and mince garlic. Set aside.
Once water is boiling add the pasta and cook for half the instructed al dente time. After time is up, add asparagus and cook for remaining time (at least and no longer than 4-5 minutes). Immediately drain once done.
In a large skillet, over medium heat, add vegan butter and let melt.
Add in diced onions and cook for 2 minutes or until starting to become softened.
Add sliced mushrooms and cook for an additional 2 minutes, stirring often.
Add in minced garlic, liquid smoke, smoked paprika, and thyme sprigs.
Sprinkle flour and whisk until combine. Slowly pour in vegetable broth and coconut milk. Stir together.
Bring to a boil, then reduce heat and let simmer for 3-4 minute or until it starts to thicken.
Add in salt, pepper, vegan parmesan and vegan mozzarella. Stir together until cheese has melted.
Add in cooked asparagus and pasta. Stir together. Cook until heated through.
Remove from heat and discard the thyme sprigs. Add more salt and pepper if desired.