This is an appetizing vegeterian pasta (vegan, if you skip the last stap - cheese), with bright colors captivating flavor. For ingredients you use different types of vegatables. When making a vegatable pasta sauce, you should feel free to add ingredients as you wish. As a general rule, use at least 5 different types of seasonal vegatables and make sure you use the same amount of vegatables and pasta. I used yellow and green peppers, pumpkin, carrot, leek, onions, corn, tomatos and bean sprouts. I added some garlic and basil leaves for a better taste. Wash and prep all of the vegatables. Than dice them more or lass the same size. Batre in mind that the smaller the dice, the more quickly it will cook. Cook the vegatables one by one, putting them in a pan with a little olive oil and seasoning them with a pinch of salt. Cook over medium heat for a couple of minutes, adding a splash of water so that they don't dry out. Continue cooking until soft, than place them on a plate and continue cooking the remaining vegatables, following the same instructions. Cook the peppers last, and once they are done, add the remaining cooked vegatables to the pan and finely minced garlic. If necessary, adjust salt and pepper and cook for a couple more minutes. In the meanwhile, cook the pasta in a large pot of boiling, salted water. Drain the pasta and add it to the pan of vegatables. I used home made Italian oasta that I bought in southern Italy. Add half a cup of the pasta cooking water. Give a finishing touch to the pasta by adding the basil leaves. Serve hot, with a drizzle of extra virgin olive oil. If you aren't vegan, add some mozzarella cheese. Me and my family is really full right now, thanks to me.