Step 1

Warm up the oven to 220° C / 425° F (if using fan setting, decrease the temp by 200° C / 390° F) and grab a lasagne-size baking dish. You can use a baking tray, but not one that gets misshapen in high heat or else all the juices will run to one corner and burn (I know from experience :P ).

Step 2

Place sliced mushrooms in the baking dish and put into the oven for about 10 minutes - until the mushrooms release their natural juices and most of these juices evaporate.

Step 3

While the mushrooms are baking, put 1 tbsp of olive oil, approximately 3 tbsp balsamic vinegar, 1 tsp maple syrup, a grated garlic clove, fresh or dry thyme, ½ tsp smoked paprika, soy sauce (or salt) and pepper in a small bowl. Mix well and set aside.

Step 4

Stir balsamic marinade through partially-cooked mushrooms and return the dish into the oven for another 10-15 minutes, giving them a stir halfway through. When done, the mushrooms should be fully cooked and there should be a little bit of thickened marinade still left in the dish.

Step 5

Cook pasta short of al dente, drain reserving about 60 ml / ¼ cup of pasta cooking water.

Step 6

Heat up a large frying pan on a low heat. Once hot, add oil and allow it to warm up before adding 2 finely chopped garlic cloves.

Step 7

Sauté the garlic on a low-medium heat, until fragrant but do not let it brown. Stir the entire time.

Step 8

Add approx. 2 tbsp pasta cooking water and nutritional yeast. Stir well to emulsify, season with a generous amount of salt and pepper.

Step 9

Toss the pasta in the 'cheesy' sauce quickly. Then add baked mushrooms to the pan, together with all the pan juices - I like to use 1 tbsp of pasta water to deglaze the baking dish to capture all of the delicious flavours. Mix well.

Step 10

Adjust the seasoning and sprinkle with a dash of smoked paprika, if you like.

Step 11

Divide between two plates. Sprinkle with toasted walnuts (or walnut crumb) and fresh thyme leaves.