3 oz. (85g) wholemeal or spinach noodles
1 teaspoonful (5ml) vegan margarine
1 tablespoonful (15ml) autolyzed yeast flakes

then...

1 chop the onions and green pepper finely. Crush the garlic. Heat oil in a pan and sauté these ingredients for 3 to 4 minutes.

2 Slice the mushrooms and add them to the pan.

3 Add the stock or water, tomato puree, oregano and seasoning. Bring to the boil then simmer, uncovered, for 10 minutes.

4 Meanwhile cook the noodles until just tender. Drain them and toss with the margarine and yeast. Transfer to a plate and pour the sauce on top.