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.