Vegetable Spaghetti

    30 min

    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.

    26 people made this

    Serves: 6 

    • 285g spaghetti pasta
    • 30g butter
    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. Serve sauce over pasta with a knob of butter or toss together.

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    Reviews in English (17)


    Surprisingly good, and very easy! I had about 2/3 of a cucumber and Madeira wine in my kitchen, so I substituted those for the zucchini and red wine. Madeira has a nice, sweet flavor that I like to use in pasta sauces, and it complemented the sweentess of the corn very well. My 2 1/2 year old daughter liked it too, but she loves pasta, so that's a given!  -  07 May 2002  (Review from Allrecipes US | Canada)


    I made it with 2 cans of diced tomatoes (with garlic and italian seasoning, I think), and it was great!  -  28 Aug 2000  (Review from Allrecipes US | Canada)


    I like this recipe, however, I added shelled Pecans and omited the mushrooms, and I used tomato sauce for the sauce, I also added more vegies, and it turned out great  -  17 May 2002  (Review from Allrecipes US | Canada)