Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.

Heat olive oil or vegan butter in a large skillet over medium-high heat. Slice or crumble the Field Roast sausage into the pan. Cook until browned and slightly crispy, about 4 to 5 minutes.

Add shiitake mushrooms and garlic to the skillet. Cook 3 to 4 minutes until mushrooms are tender and golden.

Add sun dried tomatoes, cherry tomatoes, and broccoli. Let the cherry tomatoes blister and burst, about 5 minutes. Add red pepper flakes and a splash of pasta water. Stir to combine.

Add drained pasta to the skillet and toss to coat. Add more pasta water as needed until the sauce clings to every strand. Season with salt and pepper.

Plate and top with fresh basil, vegan parmesan, and extra red pepper flakes. Serve immediately.