PASTA JUMBLE

Boil water in a non-stick deep pan with salt and one tablespoon oil. Add all the pastas and cook till soft but firm. Drain and keep aside. Heat two tablespoons butter or oil in a non-stick pan. Add the whole wheat flour and sauté lightly, taking care that it does not change colour. Add the milk, gradually, stirring continuously so that no lumps are formed. Keeping aside two tablespoons of grated cheese and add the rest to the sauce and continue to stir. After adding cheese the sauce will thicken further, so add more milk to adjust the consistency. Add salt, white pepper powder and mix. Add the pasta and corn kernels and mix. Sprinkle the reserved cheese and chopped parsley on top and serve.

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