Heat a pot of water on the stove for the spaghetti. When it’s almost at a boil, get started on the sauce.
Warm vegetable oil to a large pan (preferably one with a lid) and add in chopped spring onions, stirring until vibrantly green. Add the sliced mushrooms and cook for 3 to 4 minutes, turning them over frequently in the pan.
Sprinkle in the sesame seeds, minced garlic, soy sauce, sesame oil, chilli flakes, zest of half a lemon and a tablespoon of lemon juice, then stir together. Clamp the lid on the pan and leave it on low heat to simmer for 5 minutes, until mushrooms are soft.
Once the pot of water is boiling, shake in some salt and cook the spaghetti according to the package. If your mushrooms finish cooking before your pasta, just turn off the heat on the pan until the spaghetti is done.
After the pasta is cooked, drain it, leaving some of the pasta water. Add the noodles to the pan of mushrooms, and pour in pasta water to thicken it as needed. Sprinkle with parsley, and enjoy.
