One Pot Lightly Creamy Pasta

Add Olive Oil (as needed) to pasta pot, heat on low, and add Shallot (1), cook for 1 minute. Add Garlic (3 cloves) and cook for 30 seconds.

Add Cremini Mushrooms (13), Sea Salt (to taste) and Freshly Ground Black Pepper (to taste). Stir. Cook for about 3 to 5 minutes.

Add Roma Tomatoes (10) and Fresh Basil Leaf (1/2 cup). Stir, and cook for 1 to 2 minutes. Add Vegetable Bouillon Cubes (3) and stir frequently for 1 minute.

Add Water (5 cups) and bring to a boil. Then add Whole Wheat Spaghetti (1 lb) and stir. With 5 minutes left in your cook time for your pasta, add the Frozen Peas and Carrots (2 cups). When pasta is done, turn off the heat, add Fresh Basil Leaf (1/2 cup) and the Camembert (1 pckg). Stir well.

Cover the pot with a lid and let sit for a few minutes. Stir again. Garnish with basil leaves and Parmesan Cheese (to taste). Serve and enjoy!