Heat 30ml olive oil in a large pan or wok. Fry the garlic, big brown and button mushrooms for 3-4 minutes or until cooked. Add the basil pesto and lemon zest and juice and mix well. Add the cooked and drained spaghetti, avocado and feta cheese. Lightly toss to combine and serve, with a few fresh basil leaves, milled black pepper and some extra Parmesan cheese.