Creamy White Sauce Pasta

Bring 7 cups of water to a rolling boil in a large heavy-bottomed kadai or deep pan.

Add 1 tsp salt and 2 cups of pasta. Stir occasionally and cook for 8–10 minutes until the pasta is al dente.

Strain the pasta, rinse briefly under cold water to stop further cooking, and set aside.

Heat 2 tbsp oil in a wide pan.

Add finely chopped garlic and sauté for a few seconds until fragrant.

Add cubed onions, chopped carrots, capsicum, and sweet corn. Sauté the vegetables for 1 minute on high flame to keep them crunchy.

Season with ½ tsp pepper and ¼ tsp salt. Mix well and turn off the heat.

Melt 2 tbsp butter in a clean kadai on medium flame.

Add 3 tbsp maida and stir continuously until the raw smell disappears and it turns aromatic.

Slowly add 1 cup of milk while stirring to avoid lumps. Once combined, add the second cup of milk and continue stirring until the sauce thickens.

Season the sauce with ½ tsp salt, ½ tsp pepper, ½ tsp chilli flakes, and 1 tsp mixed herbs. Mix well.

Add the sautéed vegetables into the white sauce and stir to coat well.

Add the cooked pasta and mix gently to combine.

Add 2 tbsp reserved pasta water to loosen the sauce slightly and give it a glossy finish.

Optional: Add 2 tbsp grated cheese and mix until it melts into the sauce.

Sprinkle extra herbs or chilli flakes on top.

Serve hot with toasted garlic bread or a fresh salad.