• 1 tbsp olive oil

• 1 onion, diced

• 1 carrot, diced

• 1 courgette, diced

• 1 red pepper, diced

• 100ml vegetarian red wine

• 400g can Chopped Tomatoes

• 25g pack Cooks’ Ingredients Flat Leaf Parsley, chopped

• 300g Wholewheat Spaghetti

1. Heat the oil in a large saucepan and fry the onion and carrot for 3 minutes. Add the courgette and red pepper and fry for 5 minutes. Stir in the wine and simmer for 1 minute until reduced slightly.

2. Add the tomatoes, then cover and simmer gently for 10 minutes. Stir in the parsley.

3. Meanwhile, cook the spaghetti in boiling water for 9–10 minutes, until tender. Drain and stir into the sauce, then serve.