Firstly, in a large kadai boil 6 cup water and 1 tsp salt.
once the water comes to a boil, add 2 cup pasta. I have used penne pasta.

Once the water comes to a boil, add 2 cup pasta. I have used penne pasta.

Boil for 7 minutes, or until the pasta is cooked al dente.

Drain off the pasta and keep aside.

In a frying pan, heat 2 tbsp oil and saute 3 clove garlic.
add ½ onion, ½ capsicum and 3 tbsp sweet corn.

Saute for a minute or until vegetables shrink slightly yet remain crunchy.

In a frying pan, heat 2 tbsp oil and saute 3 clove garlic.

Further, add ½ tsp pepper and ½ tsp salt.

Add ½ onion, ½ carrot, ½ capsicum and 3 tbsp sweet corn.

To prepare white sauce for pasta, heat 2 tbsp butter.

Add 3 tbsp maida and saute on low flame.

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

Saute until the maida turns aromatic yet do not change its colour.

Now add 1 cup milk and mix well.

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

Mix continuously, until the sauce thickens.

Mix until the sauce thickens without forming any lumps.

If required using a whisk break the lumps.

Cook until the sauce turns silk smooth and creamy texture.

Mix continuously, until the sauce thickens. if required using a whisk break the lumps.

Now add ½ tsp pepper, ½ tsp chilli flakes, ½ tsp mixed herbs and ½ tsp salt.

Mix well making sure everything is well combined.

Add in sauted vegetables and combine well.

Now add in boiled pasta and mix gently.

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

Mix gently making sure everything is well combined.

Finally, just before serving white sauce pasta, garnish with grated cheese.