1 Heat the olive oil in a large pan. Add the mushrooms and fry for five minutes, then add the garlic and stir for a minute to remove any raw taste. Next add the spaghetti, courgette, thyme, and stock. Season with a pinch of salt and pepper. Ensure the spaghetti is submerged in the stock. Place the lid on.

2 Bring to the boil then reduce the heat and simmer for five minutes, until the pasta is almost cooked. Then remove the lid and leave to simmer until the pasta is cooked and most of the liquid has reduced, about five more minutes. Stir in the Parmesan and cream. Taste for seasoning and serve right away with more Parmesan and black pepper on top.