First, steam and cook the vegetables under tender. You can steam them in the Instant Pot, on the stovetop, microwave, etc.
Boil the pasta with 2.5 cups water, ¼ teaspoon salt, and ¼ teaspoon oil. Cook until al dente or completely cooked. Drain and set aside.
In a food chopper, food processor, mixer or blender, crush 2 large tomatoes (220 grams) to a puree. Set aside.
Heat 2 tablespoons olive oil in a pan or wok or kadai. Add 1 small to medium Indian bay leaf (tej patta) and 4 small to medium garlic cloves (finely chopped). Sauté for about a minute. Add ⅓ cup finely chopped onions.
Sauté until the onions turn translucent. Next, add tomato puree. Mix very well. Stir at intervals and sauté until you see the oil leaving the sides and the sauce has thickened a bit. This means that the tomato puree has cooked.
Next, add 1.25 cups of chopped mushrooms. Mix very well. Sauté for 6 to 7 minutes on a low to medium flame.
Next, add the bell pepper (capsicum) and mix well. You will need ⅓ cup of bell peppers. Sauté the bell peppers (capsicum) for 4 to 5 minutes on a low to medium flame. By now the bell peppers (capsicum) will be half cooked and the mushrooms will be cooked.
Add ½ teaspoon sugar or as required. Then add ⅛ teaspoon nutmeg powder and ¼ to ½ teaspoon freshly ground black pepper. Next add salt as per taste. Mix very well. If using wine, then you can add 1 tablespoon white or red at this stage.
Include the steamed veggies and ⅓ cup steamed sweet corn kernels in the sauce. Next, add the cooked pasta.
Gently toss and mix everything very well, so that the red sauce coats the pasta as well as the veggies. At this step, you can also add some cream or grated cheese if you want.
Add chopped basil and stir. Serve immediately and enjoy.