Vegetable Pasta

Ingredients:

Fusilli Pasta 2 cups
Mixed vegetables 2 cups (I have taken baby corn, mushroom, broccoli, French beans, Cauliflower, Green Peas. You can add any vegetables of your choice)
Paneer cubed 50 gms(optional)
Tomatoes 2 large, 1 small
Onion one small thinly sliced
Garlic cloves 3
Dried Oregano 1 sp
Sweet chilli sauce 1 sp (I have used Maggi brand)
Red chilli sauce 1 sp
Red chilli powder 1 sp
Olive oil 2.5 sp
Salt to taste

Method:

1. Boil water in a bowl by adding salt and then add the fusilli pasta and cook as per the instructions on the packet and then drain and keep it aside.
2. Heat 1/2 sp olive oil in pan, then add paneer cubes and sauté for 2 mins by adding little salt, then add them to a bowl of cold water and keep aside.
3. Heat another 1 sp olive oil in the same pan, add mixed vegetables and sauté till they are 90 percent cooked by adding little salt. Keep the vegetables aside.
4. Make a purée of 2 large tomatoes by blanching them in hot water or you can directly grind them as well, which I did here.
5. In the same pan, heat remaining olive oil, then add finely sliced onions and cook till they get light brown.
6. Add crushed or finely chopped garlic cloves and cook for a min till the nice aroma comes.
7. Add the dried oregano powder and mix well.
8. Now chop 1 small tomato and add to the pan and cook for 2 mins.
9. Then add the tomato purée, sweet chilli sauce and the red chilli sauce and cook for 3-4 mins till it starts boiling. You can also add tomato ketch up instead of sweet chilli sauce if you like the pasta to be little sweeter, but I like it to be spicy and mildly sweetish.
10. Add red chilli powder and salt and mix well.
11. Now add the boiled pasta and mix well so that the sauces nicely cost the pasta.
12. Then add the drained paneer cubes, mixed vegetables and toss well. 
13. Adjust salt if required and serve hot.