Ingredients:

250 grams macaroni
2 teaspoons oil
2 vegetable soup cubes
1½ tablespoons olive oil
1 pod garlic, paste 
2 large onions, finely chopped
400 grams mushrooms, steamed and sliced
½ teaspoon pepper
750 ml natural unsweetened soya milk
4 tablespoons maida
½ cup chopped parsley (optional)
1 teaspoon yellow mustard powder
2 tomatoes
2 green capsicums

Preparation:

Boil macaroni in water with salt and 1 teaspoon oil. Drain and keep aside.
Dissolve soup cubes in little water. Keep aside.
Heat olive oil. Fry garlic paste and onions till transparent.
Add mushrooms, pepper and dissolved soup cubes. Cook on low flame.
In a separate vessel bring soya milk to a boil.
In another vessel fry the maida in 1 teaspoon oil for 2 minutes.
Gradually add the soya milk and mix continuously to avoid lumps forming till it becomes creamy in consistency.
Add boiled macaroni, mushrooms, parsley and mustard paste, mix well and pour into baking dish.
Garnish with sliced tomatoes and capsicum cut in rings.
Bake at 375°F for 15 minutes.