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Heat the Flora Plant B*tter in a large frying pan over a medium-high heat. Add the garlic and fry for 1 minute. Add the mushrooms and a pinch of salt and fry for 2 minutes. Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook for 1 minute less than pack instructions.
Add the chickpeas to the pan with the mushrooms and fry for 6-7 minutes until the mushrooms have released all their liquid and are starting to take on some colour. Meanwhile, mix the Violife Creamy Original in a bowl with the yeast, lemon zest, some ground black pepper and 5 tbsp of cooking water from the pasta pan.
Drain the pasta, reserving a little of the cooking water. Tip the pasta into the frying pan with the mushrooms and chickpeas. Add 3 tbsp of the reserved cooking water and stir over the heat. Take off the heat and stir through the creamy mixture and the lemon juice. Season and toss with the parsley before serving. Finish with some more ground black pepper.