Pasta – 1 cup
Carrot – Half a piece (finely chopped)
Red , Green and Yellow Bell Peppers (Capsicum) – ¾ cup (finely chopped)
Butter – ¼ tsp + 1 ½ tbsp
Garlic Flake – 3 (finely chopped)
Maida (All-purpose flour) – 1 ½ 2 tbsp
Full Fat Milk – 2 cups
Olives – 4 (chopped)
Mix Herb – ½ tsp
Pepper Powder – ¼ tsp
Fresh Basil – 4 Leaves (Torn into pieces)
Chilli Flakes – 1 pinch
Oil – few drops
Salt to taste
Boil water in a pan with few drops of oil and ½ tsp of salt. (Water quantity should be enough to immerse all the Pasta). Add Pasta to it and boil till the pasta is fully cooked.
Strain and rinse with water. Drain the water. Keep the Pasta aside.
Melt the ¼ tsp of Butter in a pan. Add the Vegetables, sauté for 2 to 3 minutes. Remove the vegetables and keep aside.
Melt the remaining Butter, add Garlic and sauté for 4 to 5 minutes. Add the Maida and sauté for 4 to 5 minutes. Pour the Milk in a gentle stream on to it and keep stirring. The milk should combine with the flour without forming any lump. The milk and Maida starts to thicken.
When it reaches a desired thickness, add Pasta, Sautéed Vegetables, Mix Herb, chilli flakes, pepper powder, Salt, Olives and Basil.
Mix well and stir cook till the sauce coats the Pasta uniformly. Put off the flame. If it looks too thick, add little boiled water or hot milk to make it thin.
Serve with Garlic Bread or Toasted Bread.
Other vegetables like Mushrooms, Broccoli etc can also be used to make this recipe.