Cook the pasta according to the pack, then drain, reserving some of the cooking water. To speed this step up, start with boiling water from the kettle.
Sauté the mushrooms in olive oil into a large pan over a medium-high heat. Cook until the mushrooms have released the liquid and keep going until that liquid has evaporated,, around 2-3 minutes. This step ensures that the mushroom flavour is intensified.
Add the sliced garlic and cook for another 30 seconds.
Add the pasta and Yondu, then toss well. If it looks a little dry, add some of the reserved pasta water to loosen it up and create a little sauce.
Serve with a sprinkle of chopped chives, chilli flakes and a generous grating of parmesan (if you are not vegan).