Take 4-5 cups water in deep sauce pan, bring it to boil over medium flame. When it start boiling, add 3/4 cup pasta and 1/2 teaspoon salt.

Boil them around 10-12 minutes. To check whether pasta is cooked or not (but not very soft). If it is little firm to bite, it is cooked.

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

Then heat 1/2 teaspoon oil in a pan or kadai over high flame. Add 1/4 cup chopped carrot, 1/4 cup chopped green capsicum, 1/4 cup chopped broccoli and salt.

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

Add 1 tablespoon maida (all purpose flour).

Stir continuously and cook for a minute.

Pour 1 cup 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 it means sauce is ready.

Add 1/4 teaspoon oregano, 1/4 teaspoon red chilli flakes, a pinch of black pepper powder and salt.

Mix well.

Add sauteed 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 chilli flakes.