Place pepper strips and onion in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Coat vegetables with cooking spray. Bake, uncovered, at 475° for 15 to 20 minutes or until vegetables are tender and browned, stirring occasionally. Set aside.
Cook pasta according to package directions, omitting salt and fat; drain well; set aside, and keep warm.
Trim fat from pork; slice pork into 1/4-inch slices. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of pork slices and cook 1 to 2 minutes on each side or until browned; remove from skillet. Set aside, and keep warm. Repeat procedure with remaining half of pork slices. Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and garlic; saute 1 to 2 minutes or until mushrooms are lightly browned. Add tomatoes and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Return pork slices to skillet, and cook until thoroughly heated. Remove from heat, and stir in roasted pepper mixture, basil, and oregano.
Combine pasta and pepper mixture in a large serving bowl, tossing gently. Serve warm.