1. Heat 1 tbsp olive oil in a large frypan over med/ high heat. Add sliced mushrooms and garlic and sauté until golden. Season with salt and pepper and set aside.
  2. Reheat frypan to med/ high, add remaining oil, chopped mushrooms, leek and thyme. Cook until moisture evaporates and mushroom mix is browned. Season with salt and pepper.
  3. Meanwhile, into a pot of boiling salted water, cook pasta according to packet directions reserving one cup of the pasta cooking water.
  4. Add pasta to mushroom mix along with the sautéed mushrooms, garlic and lemon zest. Toss to combine, adding a little reserved pasta water to create a sauce.
  5. Serve with a garnish of parsley.