Boil one 200 gm. Packet of ribbon pasta, as per method in pastas(refer index).

Dry roast 2 tbsp. plain or wheat flour, till aroma exudes, over slow flame.

Keep aside.

Empty contents of one can sweet corn cream style into a nonstick pan.

Add cooled flour, 1 tsp. chilli garlic sauce, 1 tsp. soya sauce, 1 tsp. Worcestershire sauce.

Add 1 carrot, 2 tbsp. cabbage, 3-4 french beans, 1 sprig spring onion with greens, finely chopped.

Mix well, add salt and pepper as per taste.

Add 1 cup water, transfer to heat, stirring continuously, till mixture starts boiling.

Reduce heat, simmer, stirring frequently, the liquid is semi-thick.

Place warm drained pasta into serving dish.

Pour corn mixture over pasta, to cover it all over.

Garnish with grated cheese and a few bits of chopped spring onions if desired.

Grill (optional) under a hot griller, till cheese melts, or serve as is.

Serve with hot garlic bread or warmed dinner rolls.