In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add sliced fresh mushrooms and sauté for about 4-5 minutes until golden brown.

Reduce heat to medium-low, add 3 minced garlic cloves and fresh thyme sprigs, cooking for an additional minute until fragrant.

Pour in 1 cup of single or light cream, stirring gently. Bring to a gentle simmer and allow to simmer for 2-3 minutes.

Create a well in the sauce, add 0.5 tablespoon of white miso paste, 0.5 cup of finely grated parmesan cheese, lemon juice, and black pepper, whisking until dissolved.

Once the sauce thickens, add in 8 ounces of cooked pasta, tossing until the pasta is fully coated.

Serve in bowls, garnishing with extra thyme leaves, lemon zest, and grated parmesan, if desired.