Bring a large pot of water to a boil and salt generously.  Cook pasta till al Dante. Reserve 1 cup pasta water before draining.

Heat 2 tbsp vegan butter into a pan over medium high heat.  Swirl the pan continuously until butter starts to brown slightly.  Add in walnuts and a pinch of salt.  Cook walnuts until you can start to smell them and then transfer to a bowl.  Add 1 tbsp of olive oil to the same pan  and add in sprigs of tarragon.  Saute until the leaves start to crispy up.  Won’t take longer that a minute.  Set aside.  

Add 2 tbsp olive oil into same pan with chili flakes and onion.  Saute until onion is translucent.  Add in chanterelles and garlic.  Add a splash of pasta water if chanterelles become too dry. Season with salt and pepper.

While onion, garlic and mushrooms are cooking make the lemon miso paste.  Add miso and lemon juice into a small bowl and whisk until a paste forms. 

Drain pasta (don’t forget to reserve the water), add pasta and miso lemon to pan and toss to combine.  Add chopped tarragon, buttery walnuts, baby spinach, a splash of pasta water, a good helping of vegan parmesan and toss to combine. Cook until spinach is wilted, taste for seasoning and adjust accordingly.

Serve with crispy tarragon, more vegan Parmesan and chili flakes if desired.