Step 1

Heat the olive oil in a large deep pan or Dutch oven and sauté the onion, garlic and red pepper for 3-4 minutes over medium heat.

Step 2

Add the zucchini and mushrooms and add them to the pot. Continue to cook for 1-2 minutes, then stir in the tomato paste, Italian seasoning mix, vegetable stock, pasta and pasta sauce.

Step 3

Toss well to combine, then bring to a boil. Give the pasta a good stir, then lower the heat to medium-low, place a lid on the pan and simmer for 10 minutes or until the pasta is al dente.

Step 4

Stir in the mozzarella, then put the lid on for 1-2 minutes to allow the cheese to melt.

Step 5

Season to taste, divide into bowls and serve with some grated Parmesan on top if you like.