Bring a large pot of water to a boil, add 1 tsp salt and 1 tsp oil. Add the pasta and cook 10 minutes. Then drain extra water and set aside.

Heat 1 tbsp butter in a pan on medium flame. Add the chopped onions and sauté for 1 minute. Then add the mixed vegetables, mixed herbs, chili flakes, and a pinch of salt. Sauté for 2 minutes until slightly tender yet crunchy. Remove and set aside.

Now in the same pan, melt 2 tbsp butter on low heat. Add the all-purpose flour (maida) and roast it continuously for 1 minute without letting it brown.

Slowly pour in the milk while whisking or stirring continuously to avoid lumps. Cook on medium heat for 2 to 3 minutes until the sauce thickens.

Then stir in the peri peri masala powder, grated cheese, fresh cream, and salt. Mix well until smooth and creamy.

Now add the boiled pasta and sautéed vegetables into the creamy peri peri sauce. Toss gently on medium flame for 2 minutes so the pasta absorbs the flavors.

Then top with a little extra mozzarella cheese or chili flakes if desired, cover with a lid for 1 minute until the cheese melts, and serve hot.