In a large pot, saute shallot and garlic in olive oil on medium heat for a few minutes.
Add in all the chopped mushrooms and thyme. Saute mushrooms for 15 minutes until they’re cooked and reduced.
Stir in miso paste.
Pour in the pasta, veg broth and coconut cream. Stir and bring to a boil.
Reduce boil to medium high so it’s bubbling and stir every few minutes until the pasta is tender!
Garnish and serve!
