Garlic

1. Finely chop an onion, three cloves of garlic, and two chilies. Add to a hot pan with butter. Let it cook until toasted.

2. Bring a pot of water to boil and add salt. Add the pasta (4 servings pack).

3. Add half a cup of milk and two tbsp flour. Stir using a whisk until smooth. Add more milk if needed.

4. Slice the mushrooms and add them to the roux. Season with salt and pepper.

5. Add a tbsp of butter chicken masala and half a cup of cream to the roux and stir well.

Melt butter in a frying pan over medium heat.

Add onion.

Cook, stirring, for 5 minutes or until softened.

Add garlic and mushrooms.

Cook, stirring, for 3 to 4 minutes or until softened.

Add wine. Bring to the boil.

Reduce heat to medium-low. Simmer for 2 to 3 minutes.

Stir in cream. Bring to the boil.

Simmer for 10 minutes or until reduced by half.

Season with salt and pepper.

Mushroom sauce is ready.

1. Chop the garlic, onion, and tomatoes finely. Roughly chop the capsicum, broccoli, and mushrooms.

2. Bring a big pot of water to boil. Add salt. Add the angel hair spaghetti.

3. Heat oil and butter in a big pan. Add the diced garlic. Let it slightly brown.

4. Add the diced onions until translucent. Add the sugar to caramelize onion more.

5. Add the tomatoes and let cook till mushy and puree-like consistency is achieved. 

6. Check on pasta. If al dente, drain the pasta on a sieve. Save half a cup of pasta water.