1. In a pot of boiling, salted water, cook pasta as per packet directions.
  2. Meanwhile, melt the dairy free butter over medium heat in a large pan.
  3. Add the garlic and cook for a few minutes.
  4. Add the mushrooms to the pan and combine with the garlic butter. Let cook until the mushrooms are softened and browned on the edges.
  5. When the pasta is cooked, drain and add it to the pan with the mushrooms.
  6. Stir through the pesto until evenly coated.
  7. Serve with fresh basil and pine nuts.