Heat the olive oil in a large pot and saute the onions and garlic for 3 minutes.
Add the mushrooms, scallions, fresh parsley, dried oregano, dried basil, red pepper flakes, tomatoes and stir.
Add the pasta and the veggie broth and bring to a boil.
Turn heat down and simmer for 20 minutes, stirring frequently so that the pasta doesn’t stick to the bottom of the pan.
After 20 minutes, most of the liquid should be absorbed and the pasta should be done.
Turn off heat and add the coconut milk, chard, salt and pepper and stir until everything is combined.
You can use any variety of mushrooms. I like to use oyster and beech mushrooms (tip: you can find a huge variety of well priced mushrooms at Asian grocery stores).
Top pasta with chopped walnuts. It adds a delicious crunch.