Toast walnuts with a little bit of olive oil spray in a small nonstick pan over medium-low heat until crisp, about 5-7 minutes, stirring occasionally.
Meanwhile, cook your pasta according to package instructions then drain.
Heat butter in a large skillet over medium heat. Once butter melts, add the minced shallot, diced apples, dried thyme, salt and pepper. Toss to coat then cook until the apples are soft and the edges are starting to brown, about 7 minutes, stirring occasionally.
Add in veg broth then bring mixture to a simmer. Let simmer for about 3 minutes. Reduce heat to low then mix in the goat cheese then stir until melted and a creamy sauce forms.
Add cooked pasta and ¾ cup of the toasted walnuts to the pan then stir to coat in sauce. Divide between bowls then top with remaining toasted walnuts and some fresh thyme and enjoy!