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Start by cooking off your onion in some oil until softened. Then add your garlic and butter fry for another 30 seconds and then add the harissa paste and combine.
Add in the pickled peppers and combine and then go in with the coconut milk and season and bring to a simmer.
Cook your pasta to cooking instructions in salted water.
Whilst the pastas cooking tear your oyster mushrooms into strips and add the butter to a pan with the miso paste and combine, then add in the mushrooms and press down with a weight and cook until the liquid in the mushrooms has cooked out.
Once the mushrooms are cooked coat them in the corn flour in a bowl. Once coated, shallow fry in some veg oil until crispy then drain them and season.
Drain the pasta and combine with the harissa sauce with a little bit of the pasta water. Add a Glug of extra virgin olive oil and toss to combine.
Serve up your pasta, top with hot maple syrup and parsley and then top with the crispy miso mushrooms and enjoy!!