Step-by-Step Instructions

1. 1.Prepare White Sauce

   Melt 50g of butter in a pan. Add 3 tablespoons of fine flour (maida) to the melted butter and roast until it reaches a sandy consistency, ensuring no browning. Pour 1 liter of milk into the pan and whisk continuously to break any lumps and mix the flour with the milk. Bring the sauce to a boil, then turn off the gas. Strain the sauce through a sieve to remove any remaining lumps. The white sauce is now ready.

2. 2.Sauté Vegetables and Spices

   Heat 3 teaspoons of olive oil in a separate pan. Add 1 teaspoon of chopped garlic and sauté until fragrant, ensuring no color change. Add 1 finely chopped medium-sized onion and sauté until translucent (filmy consistency), again ensuring no browning. Add boiled broccoli, zucchini (yellow and green), and golden corn. Add 1/2 teaspoon of pepper powder, 1 teaspoon of oregano, 1/2 teaspoon of chili flakes, and salt to taste. Toss the vegetables and spices well. Add 4 basil leaves and mix.

3. 3.Combine Pasta with Vegetables and Sauce

   Add 200-250g of boiled penne pasta to the pan with the sautéed vegetables and spices. Toss everything together to combine and heat through. Reduce the heat to low. Pour 4 ladles of the prepared white sauce over the pasta and vegetables. Stir well to coat the pasta and vegetables with the sauce. Turn off the gas immediately to prevent the sauce from becoming too thick or mushy. Add 4 tablespoons of fresh cream and mix gently. Optionally, sprinkle Parmesan cheese on top and toss. Serve the creamy white sauce pasta.