Boil about 1 litre water in a pot. When it gets to the rolling boil, add pasta, 1 tbsp oil and salt. Cook till pastas are cooked.
Cooked pasta look light in colour, they break easily when pinched and they look increased in size a bit. Transfer them in rice bowl to drain out water. Run tap water on it to cool them down and to stop them from cooking further.
Quote them with a tbsp of oil. Chop veggies into thin slices (specially carrots)
Take oil and butter in a pan. Fry ginger garlic paste a bit and then add onion. Saute a bit.
Next add capsicum, carrot and tomato. Add salt, herbs, sugar, black pepper powder and chilli flakes. Saute for for 3-5 minutes on medium to low flame. Add maida.
Combine flour with the veggies well and roast on low flame for 2-4 minutes. Then add the sauces and combine well. Saute for another 2 minutes or until you see the oil oozing on the surface of the pan. Add milk at this point.
Stir continuously. Add pasta when it starts to boil a bit. Combine everything well and cook until the sauce (milk) thickens and you get the right consistency. Stir occasionally to avoid scorching.
The pasta must have a good amount of sauce. Garnish with spring onion greens and very little cheese (not required, but if you like so). Serve with tomato ketchup in case someone needs more tanginess.
You can also use this type of pasta.
