Bring a large pot of salted water to a boil. 

Cook linguine till al dente and reserve pasta water.

While pasta is cooking, heat a large pan with olive oil and chili flakes.

Add onion to the pan and cook for 2-3 minutes.

Add garlic and chanterelles. Cook until mushrooms start to soften and add morels.

Add a splash of pasta water, season with salt and pepper, and toss to combine.

Add in peas, corn, and chickpeas, season again. 

Once pasta is cooked, toss into the pan, add ¼-½ cup pasta water and some vegan parmesan to emulsify and toss to incorporate.

Finish with olive oil, vegan parmesan, and microgreens. 

Transfer into pasta bowls and sprinkle with flaky salt, cracked pepper, and chili flakes.