Spicy Mixed Vegetable Pasta

1 Tbsp Oil

1 Red Chilies

2 Serrano Pepper, Chopped into 2 Lengthwise Pieces

1 Cup Onion, Chopped
1/4 Cup Mint leaves chopped
1 Tsp Garlic, Grated
1 Tsp Ginger, Grated

1/4 Cup Red Bell Pepper, Chopped (1/4 Red Bell Pepper)
1/4 Cup Yellow Bell Pepper, Chopped (1/4 Yellow Bell Pepper)
1/4 Cup Orange Bell Pepper, Chopped (1/4 Orange Bell Pepper)
1/2 Cup White Mushroom, Chopped (2 White Mushrooms)
1/2 Cup Brown Crimini Mushroom, Chopped (2 Brown Mushrooms)
3/4 Cup Celery, Chopped (2 Large Celery Stalk)
1/4 Cup Carrot, Chopped
1/2 Cup Cauliflower, Chopped
1 Cup Potato, Chopped (1 Medium Size Potato)
1 Tsp salt

1 Cup Tomato, Chopped (1 Beefsteak Tomato)

2 Cup Spinach, Chopped
1/2 Cup Broccoli (Optional)

Heat oil in a pan, add red chilies, serrano pepper, saute for few seconds.

Add onion, ginger, garlic, mint and saute until onion becomes translucent, about 2 minutes in medium flame.

Add bell peppers, mushrooms, celery, carrot, cauliflower, salt and saute for a minute.

Add tomato saute for a minutes, close the pan and cook for 10 minutes. Stir often.

Take out 1 cup of cooked vegetables, along with both red chili and serrano peppers for pasta sauce.

After removing 1 cup of vegetables, add broccoli, saute for a minute, add spinach and saute for 2 more minutes.

Pasta Sauce

2 Cup Cooked Vegetables, Cooked, along with 2 Serrano Peppers and 1 Red Chili
1 Cup Water

Take out 1 cup of cooked vegetables, along with both red chili and serrano peppers, allow it to cool and grind the cooked vegetables and chilies to make pasta sauce.

Pasta

1 lb Pasta
1 Tsp Salt
Water

Cook pasta as per package instruction. Add 1 Tsp salt in water, while cooking pasta.

Take out 1/2 Cup of pasta cooked water, before draining, need it to mix with the pasta at the end.

Final Product

3/4 Tsp Salt

Add cooked pasta, ground pasta sauce to the cooked vegetables.

Add salt and mix.

Yields: 8 Cups

Taste Note: Tastes AWESOME

Source: My Own Version, adapted from Bala's