Spaghetti With "meatless" Beef Mushroom Sauce

I found this recipe in Real Simple magazine and then changed it a bit, mainly by using Morningstar mealstarters Veggie Crumbles instead of the ground beef, which I've been trying to avoid. I made a few other small changes to suit me and this turned out really good and made great leftovers too.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb spaghetti
• 2  tablespoons olive oil
• 1  lb button mushroom, sliced thin
• 2  garlic cloves, finely chopped
• 12  ounces  Morningstar Farms Meal Starters Grillers recipe crumbles
• 1  teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 1 (14 1/2ounce) can diced tomatoes (I used petite diced)
• 1  cup half-and-half cream
• 1  cup  grated parmesan cheese
• 1⁄2 cup  fresh flat leaf parsley, roughly chopped

Directions

1. Cook pasta according to directions on package.
2. Heat oil in large saucepan over medium heat.
3. Add mushrooms and cook, stirring occasionally, for 6 minutes.
4. Add garlic, veggie crumbles, salt and pepper.
5. Cook till heated through.
6. Add tomatoes and their juices and bring to a boil.
7. Reduce heat and stir in the half & half and 3/4 of the parmesan cheese.
8. Simmer until sauce thickens slightly.
9. Drain pasta and return to the pot.
10. Add the sauce and toss.
11. Serve and sprinkle with the remaining cheese and parsley.