Pasta in Bechamel and Tomato Sauce

Ingredients

Capsicum (half)
1 onion
5 medium tomatoes(blanched)
5 big sized mushrooms(sliced & parboiled)
2 garlic cloves(roughly dice it)
4-5 curry leaves
2 tbsp oregano
1 green chili
1/4 tspn red chili powder
1/2 tsp dhaniya powder( corriander powder)
1 tbsp jeera (cumin seeds)
3 bowls heaped pasta (boiled)- i used fusilli n two types of penne pasta
1 heaped tablespoon maida(white flour)
3 1/2 heaped tbsp butter
2cups of milk
Salt to taste
Black pepper to garnish

White sauce method :

Melt 1 tbsp of butter in a pan and add the maida, immediately as soon as it turns smooth add milk to it. Keep stirring till d consistency turns into a nice thick paste. If u like u can cheese spread n grated cheddar cheese into the white sauce but i dint to cut down on calories. Remove d pan n keep it aside.

Veggies:

Saute all the veggies in 1 tbsp butter. But make sure the veges dnt get overcooked n become soggy.

Red sauce method:

Melt 1 and 1/2 tbsp of butter in a pan, add cumin seeds. After it stars crackling add garlic to it. The moment it starts changing its color add chili and curry leaves to it and immediately turn off the flame. Add 1 tbsp oregano, chilli and corriander powder to this mixure.
Add this mixture to the blanched tomates n blend it into nice smooth sauce with no tomato lumps in it.

Again put this red sauce back into a pan and the moment the sauce starts reducing add pasta and after 2 minutes add the ready white sauce to it.
Add salt and stir it for 5 mins. The pasta is ready and add little black pepper and oregano to garnish.

If u wish to have a nice n cheesy pasta u can put grated mozrella and cheddar cheese on top of it n bake it for two to three mins untill the cheese melts.

Yummy paztaaa is readyyyy!!! Njoyyyyy !!!