Get the pasta going and cook until al dente. (It will be ready by the time the mushrooms are, so don't drain it, you will drop it right into the mushrooms.)
Heat the olive oil in a large sauté pan and add the leeks, garlic and Aleppo pepper. Cook until the leeks are soft and melty.
Add the mushrooms and cook until softened and just browning. Deglaze the pan with the white wine.
When the pasta is ready, add it to the pan with the mushrooms. Add the peas, butter and nooch and stir to coat. Add pasta water to thin the sauce as desired.
Garnish with the basil. Enjoy!