Enough sauce for 2-3 people (or for leftovers!)

1 courgette
1 onion
6 small firm mushrooms
Red pepper
Couple of cloves of garlic
1 can tomatoes

Chop all the vegetables, and fry until the onion is soft and transparent.
Add the can of tomatoes and cook for around 30 minutes until the vegetables are mushy. Season to taste.

Serve over any kind of pasta.

Sprinkle with savoury yeast.