Cook the pasta according to the packaging.
Drain, reserving some of the cooking water.
Drizzle the olive oil into a large saute pan over a medium-high heat and cook the mushrooms until golden brown.
Add the garlic and cook for another 30 seconds.
Add the pasta and Yondu to the saute pan.
Toss together well.
Add some of the reserved pasta water to the mixture if it looks a little dry.
Serve the pasta and top with chilli flakes and chopped herbs of your choice.