1.) Heat a pan on medium heat with 1 tablespoon of olive oil. Add the breadcrumbs and grate 1 clove of garlic in and add the thyme. Toss until golden and crisp.

2.) Remove breadcrumbs. Chop the mushrooms and dry fry for 1 minute. Add 1 tablespoon of oil, the other chopped garlic clove, and chilli flakes and continue to cook for 3 minutes.

3.) Keep stirring. Add in tomatoes and 1 cup of water. Turn down the heat and leave to simmer.

4.) Cook the pasta according to instructions. Drain and add to mushroom sauce. Season to taste and add the parmesan.

5.) Divide into 4 bowls. Serve.

6.) Vegans can leave out the parmesan or use a dairy free replacement.