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In a large pot, boil 4 cups of water. Then add 1 cup of oatmeal and one cube of chicken (or vegetable) bouillon. Cook for 15 minutes.
In a bowl or liquid measuring cup, strain about ½ cup of liquid from the cooked oatmeal. Add this liquid to the pan after step 3 is complete.
In a large pan over medium heat, add about 2 Tbsp. olive oil. Add mushrooms, shallots, garlic, and thyme. Sauté for about 30 seconds. Add grated Parmesan and a dash of lemon zest to the pan. Stir until cheese is melted. Add chives, basil, and peas. Stir to combine.
Turn the heat up to medium-high and add about 1 tbsp. lemon juice. Add cooked spaghetti to the pan and toss until noodles are coated in the sauce.
Season with salt and pepper to taste.
Plate, and garnish with basil and candied lemon if desired.