4 ounces spaghetti
1 pound chopped mushrooms
1 pound broccoli, cut into 1/2 inch pieces
6 ounces mushrooms
1 cup chopped carrots
1 cup chopped green bell pepper
1 (10 ounce) can tomato paste
1 (8 ounce) can water
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon crushed garlic
3 tablespoons olive oil
2 cloves garlic, chopped
1 1/2 pounds spaghetti sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, bring salted water to a boil. Add mushrooms and cook for 10 minutes, stirring constantly; drain and set aside.
Stir tomato paste, water, basil, salt, garlic, olive oil, basil, tomato paste, water and basil into a medium skillet. Reduce heat to medium and stir until well mixed. Pour mixture into skillet and mix all ingredients well. Stirring constantly, heat to medium-low.
Pour spaghetti sauce over pasta and toss to coat. Serve immediately.