Ingredients
3 cups cooked pasta 1 tsp olive oil 1 cup capsicum cubes (red and yellow) 1/2 cup blanched broccoli florets 1/2 cup boiled sweet corn kernels (makai ke dane) 1 tbsp butter 1 tsp finely chopped garlic (lehsun) 1 tbsp plain flour (maida) 2 cups milk 1 tsp dried oregano 1 tsp dried thyme 1 tsp dry red chilli flakes (paprika) salt and freshly ground black pepper (kalimirch) to taste 2 tbsp grated processed cheese For The Garnish 1/4 cup grated processed cheese
Method
1.Heat the olive oil in a broad non-stick pan, add the capsicum, broccoli and sweet corn kernels and sauté on a medium flame for 1 to 2 minutes and keep aside.
2.Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
3.Add the plain flour and cook on a slow flame for a few seconds, while stirring continuously.
4.Add the milk gradually and cook no a medium flame for 3 to 4 minutes or till the sauce is thick, while stirring continuously.
5.Add the oregano, thyme, chili flakes, cheese, salt and pepper, mix well and cook on a medium flame for 1 minute.
6.Add the sautéed vegetables and pasta, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7.Serve immediately garnished with cheese.