Ingredients (for 4 servings)

• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 10 mushrooms, sliced
• 1 large carrot, diced
• 1 large stalk of celery, sliced
• 1 large zucchini, peeled then diced
• 400 g (14 oz) can chopped tomatoes
• 4 Tbsp of tomato purée
• 2 large tomatoes, chopped
• 200 mL (about 7 fl oz) vegetable broth
• Salt and pepper
• 1/4 bunch of fresh oregano and basil, chopped (or 2 tsp of dry oregano)
• 1 tsp dried marjoram
• 2 Tbsp olive oil
• 450 g (15 oz) Loprofin Spaghetti (measured dry)

Method:

1. Fill a large pot 3/4 full with water and bring to a boil.
2. Add the oil, salt and Loprofin Spaghetti. Return to a boil, stirring, reduce the heat slightly and cook for 8-10 minutes, stirring occasionally to prevent the pasta from sticking together.
3. Heat some olive oil in a large pan and add the chopped onion, mushrooms, carrot, celery, zucchini and chopped tomatoes. Season with salt and pepper.
4. Add the garlic, dried marjoram, oregano and basil to the pan and cook for five minutes.
5. Add the vegetable stock and cook for approximately 10 minutes.
6. Add the tomato purée and chopped tomatoes and cook on a medium heat for 30 minutes.
7. Serve with the Loprofin Spaghetti.