Heat sufficient water adding salt and oil. Once the water comes to a boil, add pasta and cook until al Dante ( cooked but has a bite). I would suggest to check out the instruction written over the pasta packet.
Once done drain the extra water and transfer the pasta to another bowl and set aside.
To make the Masala Pasta
Heat butter and oil together in a pan. Add the finely chopped onions.
Saute till the onions become translucent.
Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
Then add chopped vegetables and saute for 1-2 minutes.
Add the tomato paste, followed by salt and Kashmiri chili powder. Stir to mix. Cover and let it simmer for a few minutes until the tomato paste starts to thicken. Check-in between.
Then add all the chopped green chili and readymade pasta masala powder/garam masala powder. Mix well.
Add 3 tablespoon water. Stir for a few seconds.
Add tomato ketchup. Mix well.
Add the pasta along with dried Italian mixed herb seasoning or dried oregano (if adding). Toss them carefully and turn off the flame.
Indian masala pasta is ready to serve. Serve hot garnished with chopped spring onion greens. If you like you can even add some grated cheddar or parmesan cheese as well.
For the spice powder I have used readymade pasta masala powder, which is easily available in any grocery store in India. You can use garam masala powder instead.