1. Bring a large pot of salted water to a boil. Add the pasta and cook until just under al dente (or according to package instructions). Drain pasta and set it aside. Reserve ½ cup of liquid.
  2. Heat olive oil in a deep frying pan over medium high heat. Add onion. Cook stirring for 5 minutes or until golden. Add garlic. Cook for 30 seconds or until fragrant. Add mushroom, cook until tender.
  3. Throw in the parsley and kale. Stir fry for 1 minute. Add the red miso paste and cream. Bring the sauce to a boil, stirring gently.
  4. Finally add the cooked pasta and pasta water into the sauce and stir until pasta is well coated.
  5. Season to taste, cook for 1-2 minutes. Remove from heat. Divide pasta between plates, top with shaved parmesan, cracked black pepper and a drizzle of extra virgin olive oil.