Heat a dry pan and lightly roast the maida. Add butter and take off heat. Mix well and
keep aside. It must resemble fine bread/biscuit crumbs.
Add pasta to boiling water. Let it boil for 2 more mins and take off heat. The pasta will
cook in the heat of the water and be ready by the time the sauce is ready. In case it becomes too soft before the other stuff is ready, drain water and pour 1-2 tsp of oil
on the pasta. It'll prevent them from sticking.
Heat oil and 1 tbsp butter in a large pan.
Add onions. When it turns translucent, add other veggies.
Saute for a couple of mins and add a cup of water.
Mix 1-2 tbsp of milk to the maida-butter mix to make the white sauce.
When veggies are tender, add the white sauce.
Add a cup of milk and stir well to avoid formation of lumps.
If the sauce thickens too quickly, add more water.
Add cheese, dried herbs and salt and continue heating for a couple of mins.
When sauce starts to thicken, add pasta and mix well.
Cook for 2 mins and take of heat.
Note: The sauce will keep thickening even after it has been taken off heat. Add a little
milk or water to adjust consistency as required