IN THE KIT
8 ozorganic dry spaghetti
9 ozmixed mushrooms
3 ozgarlic butter mix
4 ozwhite wine/lemon/Dijon mix
1 ozherb/flour blend
8 ozheavy cream
2 ozveggie stock
2 pcscrusty bread
1 ozpesto garlic butter blend
Salt & pepper
Kitchen Items Needed
Large pot to cook pasta
Cutting board & knife
Chopping board & knife
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.
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.
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.
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.
Place baking sheet with bread in the oven & toast for 3-5 minutes, watching closely that it doesn’t burn.
Season sauce with salt & pepper as needed. Add drained pasta & toss it with the sauce along with half of the parmesan & parsley.
Divide pasta between bowls or plates, sprinkle with remaining parsley & parmesan, serve with garlic toast & indulge!