In a thick bottomed kadai or cooker boil 2 liters of water and add the raw pasta and salt to the boiling water. Cook for 10 to 12 minutes till the pasta turn firm yet soft.
Drain the excess water and set aside.
In a thick bottomed kadai add 1 tablespoon oil and add all the veggies and a little salt and saute for 4-5 minutes. See that they are lightly fried and retain their colour and crunchiness. Then transfer them to a bowl.
Heat 3 tablespoon butter in the kadai, add finely chopped garlic and saute for a minute.
Add the corn flour and continue to stir for 2 minutes.
Then add milk little by little stirring continuously so that no lumps are formed. Continue to stir till the sauce thickens. If you feel that it has become very thick, you can add more milk. Remember though that even though you are adding very little corn flour it thickens very fast so depending upon your requirement add or reduce the quantity of corn flour and milk.
Now add oregano, pepper powder, basil leaves,chilli flakes and salt and mix well.
After checking the consistency of the sauce add sauteed veggies and cooked pasta and stir well.
Again check the consistency and add a little milk if you prefer.
Serve hot garnishing with grated cheese.
