Boil pasta according to the instructions given on the package or follow following instructions; Take 4-5 cups water in deep sauce pan, bring it to boil over medium flame. When it start boiling, add 1 cup pasta and pinch of salt.

Boil them until al-dente (cooked but not very soft). It will take around 10-12 minutes. To check whether pasta is cooked or not, take one pasta in a fork and bite it. If it is little firm to bite, it is cooked. If it is too hard to bite, it requires more cooking.

Transfer cooked pasta to a large colander and drain excess water.

While pasta is cooking, heat 1/2 teaspoon oil in a pan or kadai over high flame. Add 1/4 cup chopped green capsicum and salt.

Stir and cook until capsicum are little cooked but still crunchy, for around 2-3 minutes. Turn off the flame and transfer them to a plate.

Heat 1½ tablespoons butter in the same pan or kadai over medium flame. Add 1/2 teaspoon finely chopped garlic and sauté for 30 seconds.

Add 1½ tablespoons maida (all purpose flour).

Stir continuously and cook for a minute.

Pour 1½ cups milk little by little while stirring continuously with a whisk.

Stir and mix for 1-2 minutes.

Reduce flame to low. Continue stirring and cooking until mixture starts to thicken. It will take around 3-4 minutes depending on the size and thickness of the pan. When mixture starts to coat the back of a spoon as shown in the picture here, it means that it has started to thicken.

Add 1/2teaspoon oregano, 1/2 teaspoon red chilli flakes, a pinch of black pepper powder and salt.

Mix well. Add sautéed capsicum and pasta.

Turn off the flame. Mix well.

Transfer it to a serving plate. White sauce pasta is now ready. Garnish it with grated cheese and serve while they are still hot.