Cook the spaghetti according to instructions in salted water until al dente. Meanwhile, slice the cleaned mushrooms and chop the onion coarsely. Cut the zucchini and pea pods into small pieces. Heat some olive oil in a saucepan and press the garlic into it. Add the vegetables and sauté in the oil. Stir in the tomato sauce and a dash of chili sauce. Season with salt and pepper and simmer for 3 minutes. Strain the al dente cooked spaghetti and mix with the vegetable ragout. Arrange in deep plates. Cut basil leaves into fine strips and sprinkle over the spaghetti together with the freshly shaved Parmesan.i
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