2tbsp olive oil
1 onion, peeled and finely chopped
1 clove of garlic, crushed
175g courgettes, wiped and diced
175g button mushrooms, wiped and sliced
175g broccoli florets
3tbsp sundried tomato puree
396g can chopped tomatoes
350g pasta spirals or twists
1tsp cornflour
Salt and freshly ground black pepper
Fresh basil to garnish

1. Heat the oil in a large pan and add the onion, garlic, courgettes, mushrooms and broccoli florets.

2. Stir in the sundried tomato puree and chopped tomatoes and bring to the boil, cover and simmer for 10 minutes.

3. Meanwhile, bring a large pan of lightly salted water to the boil and cook the pasta until just tender - about 10 minutes.

4. Mix the cornflour with a little cold water and stir into the tomato mixture. Cook stirring until the juices thicken a little. Season to taste.

5. Drain the pasta and arrange on a serving plate, top with the tomato sauce and garnish with fresh basil.

Food Features rating: Hiding vegetables can be easy!