Spray the bottom of a large saucepan about 5 times with the low fat cooking spray, heat the saucepan on a high heat until the oil bubbles, then turn the heat down slightly.
Sauté the onion and garlic until soft. Add small amounts of hot water if they stick to the saucepan.
Add the mushrooms and stir everything together until cooked.
Add the red kidney beans with the chilli sauce and the can of chopped peeled tomatoes.
Add the ground coriander and ground cumin and bring the mixture to the boil and allow to simmer for about 15 minutes.
Meanwhile cook the fusilli as per the instructions on the packet.
Season the chilli to taste.
Once cooked drain the pasta and divide it equally amongst 4 plates. Top the pasta with the chilli.
Garnish with the freshly chopped pasta and parmesan cheese.