In a pan bring 8 cups of water to boil. Season with salt and 2 tablespoon olive oil.
Once the water comes to a boil add the pasta and cook al dente.
Drain the pasta but reserve the water, run cold water through the pasta and set aside. Use a little oil if the pasta sticks.
In the reserved water add the veggies, and mushrooms. Set aside.
In a kadhai/wok heat the oil and add the minced garlic.
Once the garlic is brown add the onions and sauté golden brown.
Add the tomato and sauté till the tomatoes are mushy. You will need to cook covered and use a little water (used the reserved water) if the mixture sticks to the bottom. This is called deglazing the pan.
Your veggies must be soft by now. Drain them out and set aside. I do not throw out this water but use it to make stock.
Once the tomatoes are nice and mushy add the pav bhaji masala and salt.
Stir well and cook till you get a delicious aroma.
Add the veggies and mix well. Add salt and red chilli powder if using.
You can add the capsicum if you wish but since we do not like them cooked I did not.
Mix well.
You can either add the pasta to this gravy but else like me you can serve them separate and customise them to individual liking.
Notes
I have used beans, cauliflower and mushrooms. You can also use corn, broccoli cabbage.
In case you cook non-vegetarian food you can also use boiled and shredded chicken, prawns.