Step-by-Step Instructions

1. 1.Boil the Pasta

   In a pan, add water, 1 tbsp olive oil, and 1 tsp salt. Bring to a boil. Add 1 packet (approx. 250-300g) of penne pasta and boil until al dente (around 8-10 minutes). Once boiled, drain the pasta and rinse with cold water to stop the cooking process and prevent sticking.

2. 2.Sauté Vegetables

   In a separate kadhai (wok), heat 2-3 tablespoons of ghee or olive oil. Add 1 chopped medium onion and 1 cup of sweet corn. Add a pinch of salt. Sauté for 2-3 minutes until the onions are translucent and the corn is slightly tender. Remove the sautéed vegetables from the kadhai and set aside.

3. 3.Prepare White Sauce Base

   In the same kadhai, add another 2-3 tablespoons of ghee or butter. Once melted, add 2 tablespoons of maida (all-purpose flour). Sauté the maida for about 1-2 minutes until its raw smell disappears, ensuring it does not turn golden brown.

4. 4.Add Milk and Seasonings

   Gradually add 1 cup of milk to the maida mixture, stirring continuously to prevent lumps. Once the milk is slightly warm, add 1 teaspoon of black pepper, 1 teaspoon of oregano, and 1 teaspoon of chili flakes. Stir well to combine all the spices.

5. 5.Add Cheese and Vegetables

   Add 1 cube of cheese (or desired amount) to the sauce and stir until it melts and the sauce thickens slightly. Then, add the previously sautéed onions and sweet corn to the white sauce and mix thoroughly.

6. 6.Combine with Pasta

   Add the boiled and drained pasta to the white sauce mixture. Mix everything gently for 2-3 minutes, ensuring the pasta is evenly coated with the creamy white sauce and vegetables.

7. 7.Serve

   Your white sauce pasta is ready. Serve hot, optionally garnished with extra chili flakes and oregano.