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.