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.
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.
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.)
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.
*The wine adds a really nice flavour to the sauce, but if you must avoid it, you may sub for more broth, plus 1-2 tablespoons of lemon juice or apple cider vinegar for some acidic component. Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not over cook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.Add extra protein. Toss in a can of drained chickpeas or beans, or use some cooked or canned lentils to give this dish even more of a nutrient boost.Leftovers keep refrigerated in a sealed container for up to 3 days.