Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.

Sauté veggies: In a pan, heat olive oil and butter. Add garlic and onions, sauté till translucent. Add the veggies and cook until just tender. Season with salt, pepper, chili flakes, and herbs.

Make white sauce: In a separate pan, melt butter. Stir in flour and cook for a minute on low heat. Slowly whisk in warm milk to avoid lumps. Add salt, nutmeg, and cook until thick. Stir in cheese and mix until melted.

Combine: Add the cooked pasta and sautéed veggies to the sauce. Mix well and simmer for 2–3 minutes.

Serve hot, optionally garnished with fresh herbs or more cheese.