Mushrooms, Peas & Cherry Tomatoes

Ingredients  -  serves 4
2 Tbsp olive oil
2 garlic cloves, thinly sliced
Crushed red pepper to taste
16 oz cremini mushrooms, sliced
2 cups frozen peas
2 cups cherry tomatoes, halved
1 lb penne pasta
1 Tbsp fresh basil, chopped
Grated Parmesan cheese for serving

Bring a large pot of salted water to a boil. Stir the pasta into the water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but dente.

In a large pan, heat olive oil, crushed red pepper and garlic over medium heat. Cook until garlic becomes fragrant. Add the mushrooms and continue to cook, stirring occasionally for about five minutes or until the mushrooms are lightly browned. Add the peas and 1/4 cup of pasta water; cook for two minutes more. Remove from heat until pasta is ready.

Drain the pasta and add it to the pan with the vegetables. Return the pan to low heat and add tomatoes and basil; toss to coat. Season with salt and a splash of olive oil.

Sprinkle with Parmesan cheese and serve immediately.