Creamy Miso Mushroom Linguine

Meanwhile, once the water has come to the boil, add the linguine and cook until tender, 12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan over high heat. Add all the mushrooms and a pinch of salt and pepper. Cook, stirring regularly, until browned, 6-8 mins. Add a knob of butter (if you have some). Lower the heat to medium, add the shallot and cook until soft, 2-3 mins, then add the garlic, thyme and miso paste and cook for a further 1 minute.

When the pasta is cooked, reserve some of the pasta cooking water (see ingredients for amount). Drain it in a colander, pop the pasta back in the pan and drizzle with oil to prevent it sticking together.

Add the creme fraiche, cheese and reserved pasta cooking water to the mushrooms. Stir together and cook until the cheese has melted. Add the spinach a handful at a time, stirring, until it has all wilted. Add the pasta to the mushroom mixture. Mix well and stir through half of the parsley. Add a pinch of salt and pepper, taste and add more salt and pepper if you feel it needs it.