Preheat oven to 425 degrees. I just used my toaster oven. Slice cherry tomatoes in half, add garlic, dry thyme, salt, and olive oil.

Bake for 15-20 minutes - the time varies based on the oven.

In the meantime, slice 4 ounces of mushrooms, chopped garlic, 1 chopped green chilly, 2 sliced green chilies, and 1 small shallot. Set aside 1/2 cup of sugar snap peas.

Once the tomatoes are done, this is what you should have - set aside.

Heat up a large pot of water for the pasta.

Heat up a stainless steel pan, once hot, add oil.

Add the mushrooms and 2 sliced green chilies. Saute for a minute.

Add soy sauce and saute for 2 more minutes.

Once the mushrooms are slightly softened, slowly add the heavy cream to avoid any curdling.

Add whole milk right after (I'm using whole milk to save on fat and calories - feel free to use heavy cream if you wish). Stir well and cook down for 2 minutes.

Add unsalted butter.

Now add mascarpone cheese.

Stir well and cook down the sauce for 10 minutes.

This is what you should have. Turn off the stove and let the sauce cool down for 5 - 10 minutes.

Transfer the mushroom sauce mixture to a NutriBullet. Blend for a minute until the sauce is smooth.

This is what you should have. Set aside.

In the same pan from before, add olive oil followed by garlic, 1 chopped green chili, and shallots. Saute for a minute.

Add remaining sliced mushrooms and sugar snap peas. Saute for 3-4 minutes.

Add all the roasted tomatoes. Cook for 1 minute.

Now add the blended mushroom sauce from before. Cook for 10 minutes on low heat.

In the meantime, cook the spaghetti. Follow the instructions on the package. Feel free to use gluten-free or whole wheat spaghetti.

Here is the sauce once ready.

Add the hot spaghetti directly to the sauce.

Season with salt as needed and black pepper. Toss well.

Add chopped fresh chives and parsley.

Also add reserved pasta water - this will help create a creamy sauce and bind the sauce to the pasta. I added 1 cup of pasta water - you can add more or less. Garnish with fresh arugula.