Herbed Mushroom Tomato Sauce

1. Heat olive oil in large pan over medium-high heat. Add mushrooms, and stir to coat. Cook mushrooms, stirring occasionally, until mushrooms have begun to cook/sweat, but not browned. Add generous salt and pepper, to taste.
2. Add all dried herbs and spices (basil, oregano, granulated garlic, herbs de provence, and crushed red pepper). Add garlic, stir, and turn heat to low-medium heat. Cook for another 30 seconds
3. Add red wine to deglaze pan. Stir, and cook for another 30 seconds. Add tomatoes, water, vegan parmesan cheese, and sugar. Simmer for at least 20 minutes. Taste for seasoning.
4. Cook 1/2 to 1 pound spaghetti according to package directions, until very al dente. Add to the sauce (more or less depending how saucy you want it) to finish cooking. Add fresh basil right before serving.
Source of recipe: I made this sauce on a whim.