Boil the pasta in plenty of water until cooked to your liking, around 12-15 minutes.

Meanwhile, heat the oil or butter in a large frying pan, and add the mushrooms. Cook for a few minutes over a medium heat, then add the garlic, and cook for a few more minutes until the mushrooms are soft and the garlic is fragrant.

Add the fresh basil and walnuts to a mini food processor, and blitz for a few seconds until coarsely chopped (if you don’t have a mini food processor, just roughly chop by hand).

Add the walnut mixture to the mushrooms, along with the grated hard goat’s cheese, spreadable goat’s cheese, and a dash of milk. Season generously with salt and pepper, and stir everything together until the cheeses have melted to give a smooth sauce.

When the pasta is cooked, drain it and add it to the pan with the sauce. Toss to coat, and serve topped with more fresh basil if desired.