In a large sauté pan over medium heat, add your olive oil to your pan and sauté the mushrooms and oregano. Once the mushrooms are cooked, add the coconut cream and nutritional yeast.

Cook the spaghetti in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.

Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix adding teaspoons of reserved pasta water as needed to get the consistency right. Season with salt and pepper, squeeze of lemon and top with chives.