Place the dried mushrooms in a bowl. Bring the vegetable stock to the boil in a pan, pour over the mushrooms and leave to stand for 40 minutes.
Pour through a fine sieve (or coffee filter), reserving the mushroom stock.
Heat the mushroom stock and stir in the cream. Finely chop the mushrooms, add to the sauce and bring to the boil. Stir the cornflour with a little cold water and add to the sauce to thicken. Season with chilli and salt.
Clean the fresh mushrooms and cut into slices.
Peel and finely dice the garlic and shallot.
Melt the butter in a large pan, add the mushrooms and fry for 5 minutes. Add the parsley, lemon zest and nutmeg, mix and remove from the heat.
Cook the pasta in boiling salted water according to the pack instructions.
Drain the pasta and add to the sauce. Toss to coat. Mix in the fried mushrooms, taste and serve.