Cook 50g spaghetti per person (the recipe serves approximately 2 people).
Heat the olive oil in a saucepan and then add the finely sliced mushrroms. Heat until they have lost their water and are starting to brown. Add the finely chopped shallots and the crushed garlic. Fry for a further 5 minutes. Add the tomato puree and herbs and enough water to cover the bottom of the pan. Mix well then add thickening granuals until it is the desired thickness.
Serve the sauce on top of the spaghetti topped with vegan parmazan cheese.
