Cook the spaghetti in salted boiling water according to pack instructions, until al dente. Reserve a cup of pasta water, then drain.

While the pasta cooks, heat the olive oil in a large pan over medium heat. Fry the garlic and chilli for 1-2 mins until the garlic starts to turn golden. Add the mushrooms and cook for 4-5 mins until softened. Add the kale, cooking until it wilts, about 3-4 mins.

Tip the beans, miso and 150ml of the pasta water into a blender and blitz until smooth, adding more pasta water if needed.

Add the bean sauce to the kale and mushrooms and cook for another 2-3 mins, adding more pasta water if the sauce is too thick. Season with salt, black pepper and lemon juice to taste. Stir in crème fraîche if using. Toss the drained spaghetti into the sauce and serve straightaway.