Preheat oven to 200*C. Peel the mushrooms and lay them out on a baking tray with the garlic cloves. Drizzle with ½ the Grove avocado chilli oil and season generously with salt and pepper. Roast in the oven for 12 minutes. Meanwhile, cook the spaghetti according to the packet instructions. Heat the frozen peas in some boiling water.

Put the roasted garlic (skin removed), mushrooms and remaining chilli oil in a food processor and blitz until combined. Add the peas and the grated Parmesan to the mushroom mix, then stir this into the cooked spaghetti. Serve topped with shaved Parmesan and drizzle extra chilli oil over the top.