- 150g wholewheat spaghetti
- 4 large tomatoes (finely chopped)
- 1/2 cup sweetcorn
- 1 cup vegetable stock/water
- 2 tbsp sunflower oil
- 1 tsp dried thyme
- 1 tsp curry powder
- 1/2 tsp mixed spice
- Salt to taste
Heat the oil in a saucepan and add the chopped tomatoes. Add the vegetable stock/water and bring to a boil.
Next, add the spaghetti and season with thyme, curry powder and salt. Cook on a medium heat for 10 minutes until most of the liquid has evaporated.
Add the sweetcorn at the last minute and serve hot.