Cook the pasta in large pan of boiling water for 10-12 mins or until 'al dente'.
Heat the oil in a large frying pan, add the onions and garlic and sauté over a high heat for 2mins or until soft. Add the courgette, mushroom and tomatoes and sauté for 3 mins. Add the chopped tomatoes, sugar and seasoning and bring to the boil. Simmer uncovered for 5 mins or until thickened and reduced.
Drain the pasta and divide between four bowls, spoon the vegetable sauce into the centre and serve.