Bring a large stock pot filled 3/4 way up with water to a boil. Season with a handful of salt.
In a 12 inch skillet pour the oil and bring up to medium heat. Remove the stems from the mushrooms and thinly slice. Add to the preheated pan and cook for 6-8 minutes or until they turn golden brown. Add in the garlic, chili flakes and season with salt and pepper.
Remove from heat until the pasta is almost done cooking.
Once the pot of water is at a full boil, add the pasta and stir. Cook per package directions or until al dente.
While the pasta is cooking, cut the broccolini into 1 inch pieces. 3 minutes before the pasta is done, add the broccolini to the boiling water and cook. At this point bring the mushroom mixture back up to heat on medium.
Using a spider or a long handled strainer, place the cooked pasta and broccolini directly into the mushroom pan. Add 1/4 cup of the pasta liquid to the pan as well. Stir to combine everything. Add the parmesan cheese and capers at this point and check for seasoning adding more salt and pepper if needed.
Recipe Courtesy of Megan Mitchell