2 onions, thinly sliced and then chopped
6-10 button mushrooms, sliced
1 zucchini, sliced
4 tablespoon olive oil
salt and freshly ground pepper
1/3 cup whole wheat bread crumbs
1 lb spaghetti
Boil spaghetti in a lot of water. Meanwhile, saute vegetables in oil until slightly browned and soft. Drain pasta. Add vegan bread crumbs to vegetable mixture and cook until crumbs are golden brown. Toss pasta and vegetables together and serve immediately.