- In large, deep skillet, heat the oil over medium-high heat. Cook mushrooms until golden brown, about 6 minutes; stir in garlic. Cook, stirring for 1 minute.
- Stir in soup, broth and salt; cook, stirring until simmering. Add pasta to pan. Reduce heat to medium and simmer, uncovered, stirring occasionally, 10 minutes or until pasta is almost tender but still firm and sauce is mostly absorbed.
- Add the peas, Cheddar and Parmesan; cook 2 minutes, stirring, until cheese is melted and sauce is desired consistency. Sprinkle with basil before serving.