Add the shallot and sauté for 1-2 minutes. Add the mushrooms, salt, basil, and pepper, and cook 5-6 minutes until the liquid from the mushrooms has evaporated.
Add in the carrot ribbons and sauté for one minute. In a separate pot add olive oil and sauté garlic, basil, and oregano. Add in vegetable stock and tomatoes with juice and bring to a simmer. After it begins to simmer add sugar.
Stir in the sauce with the carrot ribbons and let everything cook for 6-8 minutes until 'noodles' are done to your liking.
