(Optional) Chop your mushrooms and prepare the marinade. Coat your mushrooms in the marinade and place in a preheated oven at 200°F.
Chop your onion, mince your garlic, then mix the flour, herbs and spices for the chicken rub.
Heat your oil in a large pan, add the onion. Cook for one minute, then add the butter. As it cooks for another minute, coat the chicken in the rub, then add it to the pan. Cook until chicken is sealed.
Start heating water for the pasta. As soon as it boils, add the salt, then spaghetti.
Add mixed herbs to your large pan. Cook for a minute, stirring regularly, then add your garlic and cook for a further minute.
Pour in the white wine and simmer for 3 minutes, then add your 100ml of veg stock and simmer for a further three minutes.
Pour in half a cup of heavy cream and gently stir in. Simmer for 3 minutes.
Add your mustard, your sugar, and your parmesan, then simmer for 10 minutes.
Thicken your sauce if necessary, otherwise add your salt, drain your pasta, and stir it into the sauce.
Serve up and top with baked mushrooms.