In a large skillet, brown the sausage on both sides, about 5 minutes. Remove and set aside.
In the same pan sauté the mushrooms until soft and cooked, about 3-5 minutes.
Once the mushrooms are cooked stir in the flour and cook for another 1-2 minutes. Stir in the chicken broth, coconut milk, spices and bring to a simmer and continue to cook until the sauce has thickened slightly, about 5 - 7 minutes.
Stir in the shredded cheese, cook until melted, and then stir in the pasta. Cook until the pasta is heated through.
Stir in the sausage and cook for another minute or until all of the ingredients are hot. Again, the sauce will continue to thicken as it sits. Let sit for about 3 minutes and then stir and serve.
Serve with sliced green onion if you are using.