1. Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat olive oil in a large pan over medium heat.
3. Add chopped shallots and minced garlic, sauté until fragrant and translucent.
4. Add sliced cremini or preferred mushrooms, cooking until they release their liquid and it evaporates.
5. Pour in red or white wine, stirring to deglaze the pan and enhance flavor.
6. Add crushed canned tomatoes, Italian herbs, salt, pepper, and optional red pepper flakes.
7. Simmer the sauce for 10–15 minutes, allowing flavors to develop.
8. Taste the sauce and adjust seasoning as needed, optionally adding balsamic vinegar for sweetness.
9. Drain the spaghetti, reserving some pasta water to adjust the sauce consistency if necessary.
10. Toss the cooked spaghetti with the tomato mushroom sauce, mixing well.
11. Serve hot, topped with grated Parmesan cheese and fresh herbs like parsley.
12. Optionally, accompany with garlic bread or a fresh salad for a complete meal.
13. For a vegan version, use vegan pasta and omit the cheese.
14. Enjoy your flavorful and nutritious Tomato Mushroom Spaghetti!