8 ounces pasta, cooked according to package directions
Slice or coarsely chop portabellas. In a large skillet, heat oil. Add portabellas and garlic; cook and stir until mushrooms are tender, 5 to 6 minutes. Stir in prepared sauce; heat until hot, about 3 minutes. Add pasta; toss until well combined. Season with salt and pepper to taste.
Saut 1/2 cup each chopped onion and sweet red pepper with the portabellas.
Stir in 1/2 cup prepared salsa, 1 teaspoon chili powder and ¸ teaspoon ground cumin, with the pasta sauce.
Omit pasta sauce; stir 1/3 cup each thawed, frozen peas and grated Parmesan cheese into the cooked portabellas.
Replace pasta sauce with 2 cups coarsely chopped tomatoes; simmer for 3 minutes. Add pasta and 2 tablespoons each bacon bits and grated Parmesan cheese; toss to coat well.