Firstly, in a large kadai boil water, salt. Once the water comes to a boil. Add pasta.

Boil for 7 minutes or until the pasta is cooked. Drain off the pasta and keep aside.

In a frying pan heat 2 tbsp oil and saute garlic cloves, add onion, carrot, capsicum and sweet corn.

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

Add pepper and salt. Saute well until the spices are well combined. Keep aside.

To prepare white sauce for pasta, heat butter, add maida and saute on low flame.

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

Now, add milk and mix well.

Mix until the sauce thickens without forming any lumps.

Add one more cup of milk and continue to stir continuously.

If required using a whisk break the lumps.

Cook until the sauce turns silk smooth and creamy texture.

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

Also add saute vegetables, add boiled pasta, mix well. 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.