Creamy Carrot and Tomato Pasta Delight

1.In a large pot, bring salted water to a boil. Add the maida flour and cook according to package instructions until al dente. Drain and set aside.

2.In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Stir in the grated carrots and cook for another 2-3 minutes until they begin to soften.

4.Add the pureed tomatoes to the skillet and mix well. Cook for about 5 minutes until the sauce thickens slightly.

5.Pour in the heavy cream and soy sauce, stirring to combine. Season with garlic powder, oregano, salt, and pepper. Let the sauce simmer for 5-7 minutes until creamy and well blended.

6.Add the cooked pasta to the sauce, tossing to coat the pasta evenly with the creamy carrot and tomato sauce. If the sauce is too thick, add a bit of water to reach your desired consistency.

7.Serve hot, garnished with extra grated carrots or a sprinkle of oregano if desired.