Combine all the ingredients in a large skillet or frying pan. I used a 12-inch cast iron skillet (30 cm). If the only thing you have on hand is a large pot, just use it, or anything you normally use to cook spaghetti.
Bring to a boil and cook over medium-high heat for about 15 minutes or until the pasta is cooked, stirring frequently. If you use regular pasta, it will be ready in about 10 minutes.
Serve immediately or keep leftovers in the fridge in an airtight container for about 4-5 days.
Nutritional info has been calculated by using 1 tbsp of oil and water instead of vegetable stock.