Heat the oil in a large pot over a medium heat, add the onion and cook for a few minutes until translucent but not browned. Add the garlic and cook for a further minute.
Add the sliced mushrooms and 3 tablespoon of water and cook, stirring often for about 7 minutes until the mushrooms are soft and release their juices.
Add the thyme, paprika, salt and pepper, stock, milk and spaghetti, (submerge it as soon as the ends are cooked, or break the handful of it in half before adding to the pot). Stir well to combine, increase the heat to high and bring to the boil, stirring occasionally, for about 10 minutes until the pasta is cooked and the liquid has reduced.
A few minutes before the pasta is ready, add the frozen Tenderstem® to the pot, stir and allow it to cook until still bright green and just cooked - it should only take about 2 minutes. Serve sprinkled with a little thyme and enjoy!