In a pan, boil water with salt. Once it starts boiling, add the pasta and cook it as per the instructions on the packet. Keep stirring at intervals to ensure even cooking. Cook it al dente. Strain but do not throw away the water. Drizzle olive oil over it. Mix and keep it aside.

Meanwhile, slice the mushrooms, and finely chop all the veggies needed after washing them. Chef tip - Do not chop them too chunky, keep them fine.

Heat olive oil in the same pan. You can also use ghee instead (if you are not vegan). Once the oil is hot, temper mustard seeds and cumin seeds along with GF asafoetida. As the seeds begin to crackle, add curry leaves, green chillies, ginger paste, garlic paste, and part of the cilantro. Fry for a minute or two.

Then add the chopped onions. Fry till the onions turn translucent. This could take 3-4 minutes on medium flame.

Now add tomatoes and salt. Continue to saute till the tomatoes are cooked. This could take 3-4 minutes on medium flame.

Add mushrooms to the pan. Mix and saute for 5-7 minutes or till the mushrooms are cooked.

Next, add the green peas and bell peppers. Continue to saute for 2-3 more minutes.

Then add the dry spices like turmeric powder, cumin powder, coriander powder, chilly powder, oregano, and red pepper flakes. Also, add a teaspoon of sugar to balance out the flavors. Add ¼ cup of the reserved water to prevent the masala from burning. Cook it for a minute.

Add the cooked pasta. Mix it all together so that it coats with the masala. taste and adjust the salt as needed.