Bring a large saucepan of salted water to the boil for the pasta. Set a large frying pan over a medium-high heat and add 1 tbsp olive oil. Add about one-third of the sliced mushrooms, enough to sit in a single layer. Cook undisturbed for 2 minutes, then stir and continue to cook for 4-5 minutes, until both sides are golden. Remove from the pan and repeat with the remaining mushrooms, adding a tablespoon of oil each time. Remove all the contents from the pan and set aside.

Meanwhile, cook the pasta in the boiling water according to the instructions on the packet, about 8-10 minutes.

Into the pan you cooked the mushrooms in, add the remaining olive oil. Add the sliced garlic and thyme and cook for 30-60 seconds, until just golden. Working quickly, add the cooked mushrooms and the wine. Let this bubble until all of the liquid has reduced, then add the miso and vegan cream. Simmer for about 10 minutes, until reduced by half. Season to taste with salt and a generous amount of black pepper.

Drain the pasta, reserving a cupful of cooking water. Add the pasta and a splash of cooking water to the mushroom mixture and stir to coat in the sauce. Serve straightaway with an extra helping of black pepper - the pepper is the unsung star of the show here so don't hold back.