3 cups freshly boiled macaroni or spaghetti
1 cup canned green peas (drained and rinsed)
3-4 tbsp tomato paste
6-8 cloves of garlic finely chopped
4-6 seedless green chillis finely chopped
1 tsp red chilli powder
1 levelled tsp garlic powder
1 tsp oregano
3-4 tbsp cream cheese (or to taste)
3 tbsp oil
2 ripe tomatoes (peeled and roughly chopped)
*Salt to taste

Method:

• Heat oil in a heavy based wok.
• Add garlic and sauté until slightly golden.
• Add peas, green chillies, tomato paste and red chilli powder and cook over low heat until peas tenderise and the gravy thickens.
• Add oregano, chopped tomatoes, garlic powder and salt.
• Mix well and cook uncovered over low heat for three to four minutes while stirring.
• Remove from heat add macaroni and cream cheese and toss gently to thoroughly combine.
• Check seasoning.
• Dish out, garnish accordingly.
• Serve hot with tomato ketchup or chilli garlic sauce.