3 garlic cloves, finely chopped
½ lemon, juice only
180g/6â…“oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped
3 shallots, peeled and finely diced
2 fresh thyme sprigs, to garnish
½ tsp Dijon mustard
160g/5¾oz dried pappardelle or fettuccine pasta
salt and freshly ground black pepper
1 tsp olive oil
2 tsp smoked paprika
1 tsp tamari
125ml/4fl oz vegetable stock
125ml/4fl oz plant-based crème fraîche or single cream alternative
2 tbsp vegan ‘butter’