Spaghetti Arrabbiata my sister's way

Ingredients for 3 servings:

• 300 g mushrooms, brown
• 2 small onions
• 1 bell pepper(s), red
• 1 can of corn
• 250 g leaf spinach, frozen, finely chopped
• e.g. crème fraîche
• 1 jar Arrabbiata pasta sauce (amount of your choice)
• 250g spaghetti
• n. B. Salt and pepper, optional
• e.g. Parmesan, grated, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Clean or wash the mushrooms, onions, and bell peppers and chop them up. Cook the spaghetti according to the package instructions. Meanwhile, heat the olive oil in a pan and sauté the vegetables for 5 minutes. Then add the corn and thawed spinach and sauté. Finally, add the pasta sauce and stir in, using the desired amount. Season to taste and add salt and pepper if desired. Serve on plates with the cooked spaghetti and sprinkle with Parmesan cheese, if desired. Tips: The amount of vegetables can vary; I was given a few mushrooms as a gift, which I used up. If you like, you can add cream, which will make the sauce even creamier. The amount of spaghetti can also be adjusted to your taste; I prefer less.