Cook your pasta in a pot of well salted water according to package directions. I do tend to undercook dried pasta by a minute so it can bubble away in the sauce for a minute or two at the end. Reserve a cup of pasta water.

Cook the mushrooms - in a large skillet or Dutch oven heat the olive oil and butter over a medium-high heat. I don't like to overcrowd the mushrooms so I do them in two batches so divide the butter and olive oil in two if you do that too.

Add the mushrooms to the pan, toss in the oil and butter then leave alone for 4 - 5 minutes, turning only once or twice until golden brown.

If you have cooked in two batches add them all back into the pan, lower the heat slightly and add the garlic and 1 tablespoon of the thyme leaves. Cook for a minute.

Push the mushrooms to one side of the pan and add the cream, you want a low heat here, the cream should never be boiling, just a nice gentle simmer.

Add the miso and whisk into the cream until well incorporated.

Add the grated parmesan in 2 or 3 lots, letting it melt into the cream in between each addition.

Add the lemon juice and pepper and cook for a minute or two to thicken slightly. A gentle simmer.

Add the cooked pasta straight in, mix well and let it all gently bubble away for a minute or two to thicken further. Loosen with a splash of pasta water if you need to.

Mix in the remaining 1 tablespoon of thyme leaves and the lemon zest and serve.

Top with extra parm, lemon zest and thyme leaves if you wish.