Ingredients

• 1 pound spaghetti (or any other pasta you like. I used this gluten-free pasta)
  
• 1 zucchini
  
• 1 large carrot
  
• 2 medium red onions
  
• 4 tablespoons olive oil
  
• 2 gloves of garlic
  
• 2 vegetable broth cubes
  
• ¹/₂ cup (125 ml) frito (concentrated tomatoe puree)
  
• 1 carton (or about 200 gr. soy based minced ‘meat’)
  
• 2 cans of diced tomatoes
  
• 1 tablespoon oregano (dried)
  
• 1 tablespoon basil (dried)
  
• 1 tablespoon thyme (dried) (and some fresh stems if you have)
  
• 1 cup white wine
  
• 4 dried bay leaves
  
• 1 cup of freshly cut basil
  
• 1 or 2 tablespoons agave syrup
  
• freshly ground pepper and sea salt
  
• parmasan cheese to granish and some chiliflakes.