1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce
1 tsp coriander powder
½ tsp black pepper, ground
¼ tsp cayenne pepper
- Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is well done, drain.
- Combine all vegetables and tomato sauce in a large sauce pot. Cook on medium heat for approx. 10 min. or until vegetables are tender.
- Stir in coriander powder, black pepper and cayenne pepper. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti and enjoy!