Boil raw 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 3/4 cup Penne pasta and 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 oil in a pan or kadai over high flame. Add chopped carrot, chopped green capsicum, chopped red capsicum, chopped broccoli and salt.

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

Heat butter in the same pan or kadai over medium flame. Add finely chopped garlic and sauté for 30 seconds.

Add maida (all purpose flour). Stir continuously and cook for a minute.Pour 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 oregano, red chilli flakes, a pinch of black pepper powder and salt.

Add sautéed vegetables 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.

Done