Preheat the oven to 200°C fan.
Blend the mushrooms in a food processor into a rough mixture and scrape into a baking tray lined with baking paper (you may have to blend the mushroom in batches).
Bake for 10 minutes, stir the mixture and add the 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 a medium heat with olive oil and slowly caramelise for 10-15 minutes while 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 15-20 minutes.
Prepare your pappardelle in salted, boiling water according to the packet instructions, mix together with the mushroom mixture and serve with chopped parsley and grated parmesan.
Credit: The UK and Ireland Mushrooms Producers has partnered with Dr Rupy to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations.