Add Olive Oil (to taste) to pasta pot, heat on low, and add Shallot (1), cook for 1 minute. Add Garlic (3 clove) and cook for 30 seconds.
Add Cremini Mushroom (13), Sea Salt (to taste) and Freshly Ground Black Pepper (to taste). Stir. Cook for about 3 to 5 minutes.
Add Tomato (10) and Fresh Basil Leaf (1/2 cup) Stir, cook for 1 to 2 minutes. Add Vegetable Bouillon Cube (3) and stir frequently for 1 minute.
Add Water (5 cup) and bring to boil. Then add Whole Wheat Spaghetti (1 pound) and stir. With 5 minutes left in your cook time for your pasta, add the Frozen Peas and Carrots (2 cup). Stir
When pasta is done, turn off heat, add Fresh Basil Leaf (1/2 cup) and the Ripe Camembert (1 slice). Stir well.
Cover pot with lid and let sit for a few minutes. Stir again. Garnish with basil and Parmesan Cheese (to taste). Serve and enjoy!