In a non-stick pan heat the olive oil with garlic and onions.
Cook for at least 5 minutes or until fragrant.
Then add the mushrooms and turn the heat on high.
Once the mushrooms are done, add the tomatoes with salt, chilli flakes and herbs, and lower the heat slightly.
Then add the soup and stir and let cook for at least 15 minutes
The soup will have reduced into a sauce, then stir in the olives.
In the meantime, place a large pot of water to boil on the stove.
Once the water comes to a boil, add some salt and a few drops of oil.
Add the pasta to cook as per it’s packet instructions.
Once the pasta has cooked through, drain the pot and add the pasta to the cooking sauce.
Stir and then remove from heat.
Stir in the Greek yogurt and parmesan cheese and divide into two serving plates.
Drizzle some olive oil on top.