Rinse and dry the produce. Peel and slice the onion. Trim, deseed and slice the green bell peppers. Peel and slice 6 cloves of garlic. Wipe the mushrooms with a damp paper towel to remove any dirt and halve them.
Place a large oven safe skillet over medium heat and add 2 tbsp olive oil. Break the whole grain angel hair pasta into 2 inch pieces and add half to the oil, stirring occasionally, until toasted and browned in places, about 3 to 5 minutes. Transfer to a paper towel lined plate and sprinkle with salt. Repeat with remaining 2 tbsp oil and broken pasta.
Return the skillet to medium-high heat and add 2 tbsp olive oil. Once hot, add the mushrooms and cook until browned in places, stirring infrequently. Once the mushrooms are well browned, about 6 to 8 minutes, add the onion, pepper and sliced garlic and cook until softened, another 3 to 4 minutes, add the baby spinach and season well with salt and pepper.
Set the oven to broil. Add the tomato paste, vegetable broth powder, and 3 cups of water to the skillet, and stir. Add the toasted pasta, mix gently, and bring to a boil. Reduce heat to low and simmer until the pasta begins to soften a little, about 3 to 4 minutes. Place the skillet into the oven and broil until most of the water is absorbed and the top is well browned, about 2 to 4 minutes.
Mince the remaining 2 cloves of garlic. In a medium bowl, mix the Vegenaise, minced garlic, white vinegar, juice from the lemon, and a pinch of salt.
Chop the parsley leaves. Roughly chop the olives. To serve, ladle the wild mushroom fideua into shallow bowls and top with the olives, parsley, and garlic aioli. Bon appetit!