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Heat oil in a large, deep skillet over medium-high heat. Add mushrooms and cook until just golden brown, 3 to 4 minutes. Add garlic and onions and cook 2 to 3 minutes. Stir in peas, salt and pepper. Immediately cover and cook until just tender, 2 to 3 minutes. Transfer to a large bowl and set aside.
In the same skillet over medium heat, toss hot, drained pasta with reserved pasta water, cheese and lemon juice.
Gently toss mushroom mixture and tomatoes into pasta. Transfer to serving bowls, top with basil and serve.