Take a large Kadai to boil 6 cups of water. Add 1 tsp salt and 1 tsp olive oil to the boiling water. (We have added the oil so that pasta don't get stick to each other)

Once the water comes to a boil, add 2 cup pasta. I have used penny pasta, you can alternatively use elicoidali pasta or any other depends on the availability.

Boil for about 7-8 minutes, or until the pasta is cooked.

Drain off the pasta and keep aside.

Now take a sauce pan / frying pan and heat 2 tbsp oil and saute 2-3 garlic cloves.

Now add 1/2 onion, 1/2 capsicum and 3 tbsp sweet corn. (You can also add 1/2 carrot as per your taste)

Saute for a minute or until vegetables shrink slightly yet remain crunchy. (Do not overcook the vegetables otherwise they'll loose their crunchiness)

Now add 1/2 tsp pepper and 1/2 tsp salt.

Saute well until the spices are well combined and keep aside.

TO PREPARE WHITE SAUCE for pasta, heat 2 tbsp butter in a sauce pan.

Add 3 tbsp maida and stir it on low flame. (Make you keep on mixing it continuously otherwise it will get burnt)

Keep on stiring until the maida turns aromatic yet do not change it's colour.

Now slowly add 1 cup milk and mix well. (Keep on mixing while pouring the milk otherwise it will get lumps)

Mix until the sauce thickens without forming any lumps.

Further, add remaining 1 cup of milk and continue to stir continuously.

Mix continuously, until the sauce thickens. If require use a whisk to break the lumps.

Cook until the sauce turns silk smooth and creamy in texture.

Now add 1/2 tsp pepper, 1/2 tsp chilli flakes, 1/2 tsp mixed herbs and 1/2 tsp salt.

Mix well and make sure everything is well combined.

Add in sauted vegetables and mix well.

Now add in boiled pasta and mix gently.

Add 2 tbsp of boiled pasta water if the sauce thickens.

Mix gently and make sure everything is well combined.

Garnish the pasta with grated cheese.