Vegetarian Spaghetti

Ingredients

• 10 ounces vegetables, crumbles
• 1 tablespoon olive oil
• 1 zucchini, peeled and minced
• 8 mixed mushrooms, diced
• 1 (10 ounce) package frozen mixed vegetables
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt, divided
• 2 teaspoons pepper, divided
• 1 tablespoon dried basil (see note in description)
• 1 tablespoon dried oregano
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon cayenne pepper
• 16 ounces pasta sauce (I used sauce from the freezer so I guess-estimating it was 16 ounces but may have been more or less)
• 1 (16 ounce) jar salsa (I used medium heat salsa)
• 1/2 teaspoon sugar substitute (Splenda)
• 12 ounces whole-wheat spaghetti (or your favorite pasta)
• parmesan cheese (optional)