To make the sauce, first heat olive oil in a large pot and saute the onions and garlic for 5 minutes, stirring occasionally.
Add the mushrooms and cook for an additional 2 minutes.
Add the basil, garlic, onion, oregano, sea salt and sugar and stir to combine.
Add in the tomatoes and stir until all ingredients are incorporated.
Turn heat to low and cover the pot with a lid so that it is at a slight tilt (not tight on the pot). Simmer for 25 minutes.
Turn off and taste for salt and pepper.
Cook pasta per the instructions on the package. Rinse and strain the pasta (strain until pasta is as dry as possible).
Place pasta on a plate, top with spinach and then the sauce (the heat from the sauce will wilt the spinach).
Place the chikn strips on top of sauce and serve.
Optional: You could use whole tomatoes as long as you put them in the food processor to chop up before cooking. You could use fresh herbs instead of dried herbs, just keep in mind that the fresh herbs won’t be as strong so you will have to use more.

Red Sauce Indredients
3 tablespoon olive oil
2 medium onions, diced
6 large garlic cloves, minced
3 cup mushroom, chopped
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoon dried oregano
2 teaspoon sea salt
2 teaspoon sugar
2 cans (28 oz) diced tomatoes
salt and pepper to taste

Additional Ingredients
1 box spaghetti or angel hair pasta
A few big handfuls of spinach, coarsely chopped
2 frozen vegan chicken patties, cooked and cut into strips