Ingredients:

To Boil Pasta:

2 cups (200g) pasta

4 cups water (to boil pasta)

½ teaspoon salt

1 tablespoon olive oil

For White Sauce:

1 tablespoon olive oil

2 tablespoons butter

2 tablespoons refined flour (maida)

2 cups (500ml) milk

½ teaspoon black pepper

Salt to taste

2 cheese slices

To Toss Veggies:

4-5 tomatoes

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons garlic, finely chopped

1 teaspoon oregano or mixed herbs

½ cup onions, finely chopped

¼ cup capsicum, diced

¼ cup red bell peppers, diced

¼ cup yellow bell peppers, diced

½ teaspoon red chili flakes

¼ teaspoon black pepper powder

Salt to taste

2 tablespoons tomato ketchup

Directions:

Boil the Pasta: In a large pot, bring 4 cups of water to a boil.

Add salt and olive oil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

Prepare the White Sauce: In a pan, heat olive oil and butter over medium heat. Add the flour and stir continuously for a minute without letting it brown.

Gradually add the milk, stirring constantly to avoid lumps. Cook until the sauce thickens. Add black pepper, salt, and cheese slices. Stir until the cheese is melted and the sauce is smooth. Set aside.

Toss the Veggies: In another pan, heat olive oil and butter. Add garlic and sauté until fragrant. Add onions and cook until translucent.

Add capsicum and bell peppers, and sauté for a few minutes. Add tomatoes, oregano, red chili flakes, black pepper, salt, and tomato ketchup. Cook until the veggies are soft but still retain some crunch.

Combine: Add the cooked pasta to the pan with the veggies.

Pour the white sauce over the pasta and toss everything together gently until the pasta is well coated with the sauce.

Serve: Serve the creamy pink sauce pasta hot, garnished with some fresh herbs or grated cheese if desired.