Indian-ish Pasta!

I have an issue with buying pasta sauces. I need half a bottle, the other half stays in the fridge and I forget about it! The next time I pull it out, it is all mouldy and gone. I would go out and get another one and the story repeats itself! This time I had no sauce at hand and it was too cold to go out and get it. So here goes:

Pasta : 1 Cup (preferably, penne or fusili)
Onions: 2 medium sliced
Garlic: 3-4 pods, crushed and chopped
Jeera: 1/2 tsp
Olive Oil: 2-3 tbsp
Carrot, shredded: 1 (check recipe for a tip)
Capsicum: shredded: 1/2
Tomato: 1 large
Tomato Puree: 1-1.5 tsp
Jeera powder: 1tsp
Corriander powder: 1tsp
Chilli Powder: 1/2 tsp (fix it to your desired spice level)
Turmeric powder: 1/2 tsp
Corriander leaves: To garnish
Chilli, Tomato pesto: 1 tbsp (OPTIONAL)

- Boil the pasta, drain and keep it aside.
-To shred the carrot, peel them. Put the carrot down on a chopping board and continue peeling into strips. Don't worry about uniform size. Finally, put the strips together and shred as thin as you can. Takes no more than 2 minutes.
-Heat oil, crackle jeera, add garlic and onions and saute until brown.
-Now add the veggies and masala until the carrots are soft and tender. About 3-4 minutes.
- Add the sliced tomato and cook until soft.
-Now mix in the puree and cook for a minute or so.
-Adjust salt and add the pasta and stir well to combine and garnish with corriander.
-I prefer adding the Chilli, tomato pesto because it adds a nutty flavour and makes it richer!