Cook pasta in a large pot with boiling salted water until al dente. Drain well.

Meanwhile, in a large saucepan saute the mushrooms and onions in1/2 cup of water. Add the garlic, onion powder, Port wine, tomato vegetable juice, oregano and basil. After first dissolving the arrowroot in a bowl with 1/2 cup of water, add slowly to saucepan, stirring frequently. Thickening will occur within a minute.

Add the cooked and drained pasta to the large saucepan and stir. Place lid on for 3 minutes, then serve warm.