In the kadai boil the spaghetti into the water with salt. Do not over boil the spaghetti. Once boiled rinse off with cold water.

In the non stick pan heat 3 tbsp oil and then add 60% of white mushrooms. Then add 40% of minced garlic and toss them. Also add 2 chopped green chilies.

Then add others mushrooms and toss them well. The flame should be high.

Then add 60% of cubed onions and toss them well. Add salt to taste, 1 tbsp crushed black pepper and mix herbs. If mix herbs is not available then add dried parsley. Mix them very well.

Add soya sauce and red chili sauce. If the red chili sauce is sour then do not add vinger. If not then add vinegar. If vinegar is not available then add lemon juice. Mix them very well.

After 2-3 minutes add the bell peppers and mix them well. As the mushrooms release water so cook until the mushrooms are cooked and dried. Pan fried mushrooms is ready.

In the non stick pan/kadai heat rest oil then add minced garlic and chopped green chilies. Then add minced ginger. The flame should be high.

Now add rest cubed onions and carrots and toss them well. After 2-3 minutes add 1 cup water. Add 1 tbsp salt.

After 3-5 minutes add rest mushrooms and toss them very well.

After 5 minutes add the boiled spaghetti and toss them very well.

Add salt to taste, crushed black pepper and mix them very well.

Then add fresh parsley and spring onions. If fresh parsley is not available then add dried parsley. Mix them very well.

After 2-3 minutes when the spaghetti is cooked properly then switch off the gas. Italian spaghetti is ready. Serve it with pan fried mushrooms.