Using damp paper towel or kitchen towel, wipe off any dirt from the mushrooms.

Cut any large mushrooms into chunks. I do not recommend chopping the mushrooms too small as the mushrooms will shrink while cooking. Set aside.

Wash then chop the bell peppers. Discard the core and top.

Peel and finely chop the shallots.

Peel and mince or grate the garlic cloves. I like sing my garlic press for this.

Heat up a large skillet on medium heat with 1 tbsp of olive oil.

Add the finely chopped shallots and sauté for a minute.

Next, add the chopped bell peppers and sauté for 3-4 minutes.

Lower the heat to medium-low and add the minced garlic, salt and pepper.

Sauté for another 3-4 minutes then transfer into your blender or food processor with 1/4 cup of vegetable stock and blend until smooth.

You can transfer the sauce into a small sauce pan and keep it on low heat to keep it warm while you make the other components.

Bring a large pot of water to a boil then add the spaghetti. Cook (uncovered) until al-dente, about 6-7 minutes.

Add 1 tbsp of olive oil to your skillet and heat up to medium-high heat.

Next, add the mushrooms, salt and pepper and sauté for about 10 minutes.

Once the mushrooms are cooked, turn off the heat and add the chopped parsley.

Add the cooked spaghetti, mushrooms and sauce to your large skillet or serving bowl.

Toss to combine then top with more parsley and/or chives and serve.