Tasty Masala Pasta

Bring a large pot of water to a rolling boil, add a generous pinch of salt, and cook the pasta for 8‑10 minutes or until al dente; reserve 1/2 cup of the hot pasta water before draining.

While the pasta cooks, heat 2 tsp oil in a wide skillet over medium heat.

Add the minced garlic, chopped green chilies, and chopped onion; sauté for 2‑3 minutes until the onion turns translucent and fragrant.

Stir in the diced carrots, capsicum, tomato, and sweet corn; continue to cook, stirring occasionally, for 3‑4 minutes until the vegetables begin to soften.

Sprinkle in turmeric powder, red chilli powder, garam masala, coriander powder, salt, and black pepper powder; mix well and cook for another 30 seconds to toast the spices.

Pour in the soy sauce, Schezwan sauce, and tomato sauce; simmer the mixture for 2 minutes, allowing the flavors to meld.

Drain the pasta and add it directly to the skillet, tossing to coat the noodles evenly with the masala sauce.

If the sauce looks thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired creamy consistency is achieved.

Heat everything together for an additional minute to ensure the pasta is fully warmed through.

Taste and adjust seasoning if needed, then remove from heat.

Serve the masala pasta hot, optionally garnished with freshly chopped cilantro or a drizzle of extra Schezwan sauce for added heat.