Fusilli with red peppers, basil, corn, and mushrooms

Boil fusilli in salted water.

In a large wok, sauté 2 chopped red peppers in olive oil. Add lemon pepper.
Add in a few handfuls of sliced brown mushrooms and sauté some more.
Make a space and melt a dab of butter to sizzling point and add 2 cubes of frozen garlic or some fresh minced garlic into the butter and stir it, adding more lemon pepper.
Mix the garlic through the peppers and mushrooms.
Add in some frozen white corn.

When the pasta is done, save a bit of the boiling water. Stir the drained pasta into the vegetables in the wok and add in a little of the hot pasta water.

Fold in a batch of fresh basil, washed, with stems removed, and sliced.
Slice a few handfuls of pitted Kalamata olives as the basil softens.

Serve with pasta topped with the Kalamatas and shaved Trader Joe's Unexpected Cheddar and freshly grated pepper. Add a little pink sea salt if desired.