2 (12 ounces) boxes or packages gluten free spaghetti, cooked in salted water

1 cup water

1/2 cup olive oil

2 packets pesto sauce mix

1 pound white mushrooms, sliced

1 pound cherry tomatoes, sliced in half

3 (6 ounce) cans crabmeat

Pecorino Romano cheese, shredded for serving

Lemon wedges, for serving

Cook pasta in salted water according to package directions while preparing sauce. Rinse and set aside. In a large pan, whisk together water, oil and pesto mix. Bring to a boil over medium high heat. Lower to medium and add mushrooms and tomatoes. Cook until tomatoes are tender. Add crabmeat and cook for another 10 minutes. Sauce should be simmering