Red cheesy panne pasta

IN a big pan boil pasta by adding 1 tsp salt and 1 tsp oil. Drain water and wash out with running water to stop further cooking and keep aside.

In a kadai heat oil add all square vegetables and garlic. Saute at high flame and stir. Cook for 40% so crunch remains. Take out in a plate. keep aside.

Heat makhan in same kadai add maida stir continuously till colour change to golden. At this stage add tomato puree and kashmiri mirch and mix well add milk and whisk so there is no lump form.

Add all dry ingredients, basil leaves, sauces and cheese mix well add boiled pasta and roasted vegetables all mix nicely. Serve hot.. Happy cooking