Recipe can be found at Zesty South Indian Kitchen
Rotini/any kind of pasta: 2 cup
Red bell pepper: ½ (Chopped into cubes)
Green Bell pepper: ½ (chopped into cubes)
Onion: 1 medium (chopped finely)
Button mushroom: 3(Chopped)
Tomato: 1 no (Chopped into cubes)
Carrots: 1no ( Chopped into cubes)
Ginger: 1 inch piece (chopped finely
Cumin powder: ¼ teaspoon
Italian seasoning: 1 teaspoon
Olive oil : 1/2 tablespoon
Butter: 1 tablespoon
Garam masala: 1/4teaspoon
Red chilli powder: 1/4 teaspoon
Roasted garlic pasta sauce: 3/4 cup
Salt: ½ tablespoon+ 1/3 teaspoon
Water: 4 cup
Parmigiano-Reggiano/Parmesan cheese grated: ¼ cup
How I made
Heat 4 cups of water in sauce pot and when it starts boiling add ½ tablespoon of salt and 1 teaspoon of olive oil .To this add 2 cups of tricolor Rotini pasta and give stir to prevent them from sticking to each other and cook according to manufactures instructions. Once pasta is cooked drain and set aside.
While pasta is cooking heat the skillet and add 1 tablespoon of butter and ½ tablespoon of olive oil and add chopped onion, let it caramelize for 5 minutes add ¼ teaspoon of salt to speed up the sweating of onion. Once onion is caramelize add chopped veggies and stir to get coat the oil and cook for 5 minutes or until carrot is done. Once veggies get cooked add spices and stir for a minute to get incorporated into the veggies and then add cooked pasta and mix once again and then add ¾ cup of roasted garlic pasta sauce and mix everything. To this add cheese and enjoy as much you wish.