About this recipe:A fantastic vegetarian pasta, which is so good that even meat lovers will enjoy it. Spaghetti is tossed with tomato sauce, courgettes, mushrooms and sweetcorn. Enjoy with grated Parmesan, if desired.
285g spaghetti pasta
1/2 red onion, chopped
1 teaspoon finely chopped garlic
3 courgettes, diced
450g button mushrooms, quartered
4 tablespoons red wine
450g tomato based pasta sauce
1 1/4 (340g) tins sweetcorn kernels, drained
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, in large frying pan over medium heat, saute onion in butter 2 minutes. Stir in garlic and courgettes and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add sweetcorn and bring back to a simmer again to heat through.
Serve sauce over pasta with a knob of butter or toss together.