Slice the courgette, and toss in a little oil with the mushrooms and plenty of black pepper. Spread the vegetables out in a single layer on a baking sheet, and roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes.
Meanwhile, boil the pasta in plenty of water until al dente (around 12 minutes).
Melt the butter in a large frying pan, and allow to cook over a low heat for 4-5 minutes, until it's slightly frothy, with brown specks appearing. Add the miso and honey, and mix to combine (you can also add a couple of tablespoons of the pasta's cooking water if it helps).
When the pasta is cooked, drain it and add it to the sauce. Mix well, and add the grated parmesan and some black pepper.
Serve with the roasted vegetables and crumbled feta cheese.