Creamy Mixed Mushroom Pasta with Garlic Pesto Bread

Vegan Mushroom Pasta

fresh ingredients


  • 8 oz
    organic dry spaghetti
  • 9 oz
    mixed mushrooms
  • 3 oz
    garlic butter mix
  • 4 oz
    white wine/lemon/Dijon mix
  • 1 oz
    herb/flour blend
  • 8 oz
    heavy cream
  • 6 oz
  • 2 oz
    veggie stock
  • 1 oz
  • 2 pcs
    crusty bread
  • 1 oz
    pesto garlic butter blend

Not Included

Olive oil

Salt & pepper


Kitchen Items Needed

Large pot to cook pasta

Large skillet

Cutting board & knife


Chopping board & knife

Wooden spoon

Baking sheet 

cook along



Preheat oven to 400°;

Bring large pot of salted water to a boil;

Remove stems & thinly slice mushrooms;

Finely chop parsley;

Spread pesto garlic butter blend on one side of bread & place on baking sheet.

1Cook Pasta

Once salted pot of water is boiling, add the pasta for 6-8 minutes until pasta is al dente, or just cooked. Drain & keep 1 cup of the pasta water. Set aside.  

2Cook Mushrooms

Add the garlic butter & a drizzle of oil to a skillet over medium-high heat. Add the mushrooms & sauté for about 5-7 minutes, stirring often, until the mushrooms release most of their water & it is cooked off. Take the mushrooms out of the pan, set aside.

3Make Sauce

Add the wine/lemon juice/Dijon mix, herb/flour blend to the pan. Stir until it becomes a smooth paste. Stir in the cream & let it simmer for a couple of minutes.

Add the mushrooms back into the pan. Reduce the heat & cook for a few more minutes until the sauce has thickened up a bit. If it is too thick, you can add a splash of pasta water to desired consistency.

4Toast Bread

Place baking sheet with bread in the oven & toast for 3-5 minutes, watching closely that it doesn’t burn. 

5Finish Pasta

Season sauce with salt & pepper as needed. Add drained pasta & toss it with the sauce along with half of the parmesan & parsley. 

6To Serve

Divide pasta between bowls or plates, sprinkle with remaining parsley & parmesan, serve with garlic toast & indulge!