Step 1

Bring a large pot of generously salted water to boil and cook your pasta according to package directions for 'al dente' pasta. Drain and set aside.

Step 2

Meanwhile, in a large, deep pan, melt the butter (if using) and add the garlic, oregano and parsley and sauté for 30 seconds. Then add the mushrooms and zucchini and sauté until reduced, approx. 3-4 minutes.

Step 3

Combine the wine, broth, milk, corn starch and chili flakes in a small bowl or measuring cup, then pour into your pan and simmer 4-5 minutes, until slightly thickened. Taste for salt and pepper and adjust, if needed. (This will vary according to the saltiness of your broth.)

Step 4

By now, your pasta should be cooked, so dump the drained spaghetti (and Parm, if using) into the pan with the sauce and mix well. Serve with fresh parsley and extra chili flakes, if desired.