Blend the mushrooms in a food processor into a rough mixture and scrape into a baking tray lined with baking paper (may have to blend the mushroom in batches)
Bake for 10minutes, stir the mixture add balsamic vinegar salt and pepper and bake for another 10-15 minutes
Blend the carrot, onion, garlic, parsley stalks in the blender into a fine soffritto mixture
Add to a large casserole dish on medium heat with olive oil and slowly caramelise for 10- 15minutes whilst your mushrooms are cooking. Make sure not to burn your garlic
Add the mushroom mixture to the soffritto and stir together with the miso paste and chilli flakes
Pour into the passata, stir and simmer covered for 15-20minutes
Prepare your pappardelle in salted, boiling water according to packet instructions, mix together with the mushroom mixture and serve with chopped parlsey and grated parmesan
