salt to taste
2 cups water
1/4th cup, whole wheat pasta
3 tbsp, onions
1/4th cup, tomato puree
3 tsp, finely chopped yellow capsicum
3 tsp, finely chopped green capsicum
3 tsp, finely chopped red capsicum
2 tsp, boiled & finely chopped mushrooms
1/3rd cup of milk
1 tbsp grated cheese
1 ½ tbsp melted butter
1/4 tsp oregano powder
Bring 2 cups of water to a boil in a deep pan and add salt, and 1/2 tsp butter to it.
Now, add pasta and cook until nearly done, strain into a colander & run under
Heat the remaining butter in a pan and sauté onions until light brown. Add the yellow, red & green capsicum. Sautee for another minute. Add tomato puree to it.
Cook for 4-5 minutes on low flame and add the milk while continuously stirring so that it does not curdle. Cook it until thick.
Add salt and sauté for 1-2 minutes.
When the sauce turns thick enough add the mushroom and boiled pasta. Also, add the oregano powder. Mix well.
If the pasta looks too dry, add 1 to 2 tbsp of pasta cooked water.
Add the cheese & serve hot