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 elicoidali pasta, you can alternatively use 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 carrot, ½ capsicum and 3 tbsp sweet corn.
saute for a minute or until vegetables shrink slightly yet remain crunchy.
further, add ½ tsp pepper and ½ tsp salt.
saute well until the spices are well combined. keep aside.
to prepare white sauce for pasta, heat 2 tbsp butter.
add 3 tbsp maida and saute on low flame.
saute until the maida turns aromatic yet do not change its colour.
now add 1 cup milk and mix well.
mix until the sauce thickens without forming any lumps.
further, add 1 more cup of milk and continue to stir continuously.
mix continuously, until the sauce thickens. if required using a whisk break the lumps.
cook until the sauce turns silk smooth and creamy texture.
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.