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1. Cook pasta according to package directions, omitting salt and fat; drain well.
2. While pasta cooks, combine panko, cheese, basil, and salt in a shallow dish; set aside.
3. Stir egg and egg white together with a whisk in a shallow dish. Dip each mushroom cap in egg mixture; dredge in panko mixture. Discard remaining egg mixture and panko mixture.
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4. Heat oil in a large nonstick skillet over medium heat. Add mushroom caps to pan; cook 4 minutes or until lightly browned. Turn mushrooms, and cook 3 minutes.
5. Combine warm pasta sauce and pasta in a medium bowl; toss gently to coat. Place mushrooms over pasta, and serve immediately.
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