Cook pasta in well salted water until al dente. Reserve 1 cup of pasta water before draining.

Heat 3 tbsp of olive oil and chili flakes in a large deep sided pan. Add onion and cook until translucent.  Add garlic and cook for 1 more minute. 

Add mushrooms to the pan.  Toss the mushrooms well and then leave them to cook for 1 minute. Cook mushrooms until soft and then add courgette, chopped tomatoes and butterbeans.  Mix well and season with salt and cracked pepper. Add cooked pasta, baby spinach, olives and 1/4 cup pasta water. Toss everything together then add as much cheese as your hearts desires. Check for seasoning and add to bowls.  Serve immediately.