Our pasta dinner turned out even better than usual! I think the reason why is that instead of using red pepper flakes I used two minced bird’s eyes chiles and also added a chiffonade of basil. The chiles were not just spicy but had a fruitiness to them and the fresh basil was a nice herbaceous touch. I left the zoodles raw and they warmed through when I added the pasta to the mushrooms, onions, and garlic. I read online that if you cook the zoodles they are liable to become mushy. The sauce you see is just some pasta water mixed with the fond from cooking the mushrooms. A drizzle of good olive oil is all it takes to finish off this dish