Preparation

Stir the courgettes through the spirelli or use ready-made courgette spaghetti.

Finely chop the onion and garlic and fry in a (wok) pan. Add the tomato puree and bake for 3 minutes.

Then add the tomato cubes, season the tomato sauce with some pepper, salt and basil and let the sauce simmer gently.

Fry the mushrooms and vegetable balls in a different pan for a few minutes.

Then add it to the pan with tomato sauce.

Bake the zucchini spaghetti in the empty frying pan for a few minutes until it starts to shrink slightly.

Serve the zucchini spaghetti over 2 or 3 plates.

Scoop some of the tomato sauce with vegetable balls and mushrooms on top and garnish with some fresh basil and pine nuts.