1Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the garlic and red chili flakes to the skillet and sauté for about 1 minute until fragrant.
Add the mushrooms to the skillet and cook for about 5-7 minutes until they are tender and browned.
Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften.
Add the cooked pasta to the skillet and toss to combine with the mushroom and tomato mixture.
Remove the skillet from heat and stir in the grated Parmesan cheese until well combined.
Garnish with fresh basil and serve immediately.