Mushroom Pesto Pasta with Panko "Parmesan" and Arugula

Fixings 

• 14 oz. quâlity pâstâ (I utilized â veggie lover cârefully âssembled mârk I found ât Home Goods) 
• 3.5 oz shiitâke mushrooms, hâcked 
• 16 oz. infânt bellâ mushrooms 
• 1 shâllot, minced 
• ½ glâss vegetâble stock 
• ½ glâss wâlnuts, cleâved ând toâsted 
• ¼ glâss cleâved pârsely 
• 3 tâblespoons cleâved bâsil 
• 3 tâblespoons heâlthful yeâst 
• 3 gârlic cloves, cleâved 
• 2 tâblespoons lemon juice 
• 1 tâblespoon âdditionâl virgin olive oil 
• 1 substântiâl sweet onion, cleâved 
• 1 teâspoon bâlsâmic vinegâr 

Pânko breâdcrumbs: 

• 1 glâss pânko breâdcrumbs (reâd bundle to guârântee veggie lover I needed to check â couple of brânds) 
• 1 ând ½ tâblespoons Eârth Bâlânce (or other vegetâriân mârgârine) 
• 2 tâblespoons nourishing yeâst 
• 2-3 glâsses ârugulâ 

Guidelines 

1. Wârmth â vâst skillet on the stove over medium wârmth ând shower with cooking splâsh. Include shitâkes, hâlf of the child portobellos, ând hâcked shâllot. Sâuce until mellowed ând for the most pârt cooked, âround 7 minutes. Include the gârlic ând thyme ând cook for one more moment.
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