Make pesto: In a small mixing bowl, combine basil, pine nuts and 1 tablespoon olive oil.
In a small bowl, blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice tomatoes into small pieces.
In a large frypan over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne and sun-dried tomatoes. Reduce heat to low and let the mixture simmer.
Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
In a large mixing bowl, toss pasta and sauce until the pasta is well coated.