Fry the mushrooms on high heat and place something heavy on them to remove the moisture.
Add the vegan butter, minced garlic, and chili flakes. Stir fry for 3-5 minutes.
Deglaze with a few Tbsp balsamic vinegar.
Cook the pasta al dente.
Add the pasta, pasta water, parsley and vegan Parmesan. Cook for 2-3 more minutes and serve.
