Fill a large pot ¾ full with water and bring to a boil.
Add the oil, salt and Loprofin Spaghetti. Return to a boil, stirring, reduce the heat slightly and cook for 8-10 minutes, stirring occasionally to prevent the pasta from sticking together. When cooked, drain and rinse with cold water.
Heat some olive oil in a large pan and add the chopped onion, garlic, mushrooms, carrot, celery, zucchini and tinned chopped tomatoes and season with salt and pepper.
Add the oregano and basil to the pan and cook for 5 minutes.
Add the vegetable stock and cook for approximately 10 minutes.
Add the tomato purée and fresh chopped tomatoes and cook on a medium heat for 30 minutes.