White Sauce Pasta

PREPARATION

1. Boil 700 milliliters water in a skillet, add 1 tablespoon oil, 1/2 teaspoon salt, and 200 grams pasta. Cook for 5–7 minutes, or until the pasta is al dente.
2. Remove from heat and Drain the pasta. Keep aside.
3. Heat 40 grams butter in a pan, add 130 grams onions, 70 grams yellow bell pepper, 90 grams red bell pepper, 80 grams green bell pepper, 80 grams mushrooms, 70 grams sweet corns, 1 teaspoon black pepper, and 1/2 teaspoon salt. Sauté for 2 - 3 minutes.
4. Remove from heat and keep aside.
5. Heat 50 grams butter in another pan, add 1 tablespoon garlic and sauté for 30 seconds.
6. Add 2 tablespoon all purpose flour and stir for 1  minutes.
7. Gradually pour in the 350 milliliters cold milk while whisking continuously until the sauce is smooth and begins to thicken.
8. Add 2 cheese slices and cook for 2 - 3 minutes, stirring until the cheese has melted completely.
9. Add the cooked vegetables and drained pasta to the white sauce. Toss until everything is evenly coated.
10. Heat 1 tablespoon oil and 30 grams butter in a pan, add 1 teaspoon chilli flakes, 1/2 teaspoon black Pepper, and 1 teaspoon oregano. Sauté for a few seconds until fragrant.
11. Pour the seasoned butter over the pasta and toss well to combine.
12. Serve hot.