Bring water to a boil in a large pot along with salt.

When the water begins to boil rapidly add pasta.

Cook al dente. When done, pasta should be tender yet should get a bite into it (not too soft).

Drain off to a colander completely reserving ¼ cup pasta water/ stock.

Optional - Add oil or butter to a pan and saute vegetables until slightly tender yet crunchy.

Add butter to a sauce pan. Set the flame to low. Saute garlic (optional) for 30 to 40 seconds until aromatic.

Then add flour. Whisk it along with butter & saute until the raw smell of the flour goes off.

The flour may turn slightly lumpy. Just break up the lumps and continue to saute until it no more smells raw. Make sure the color of the flour does not change.

Slowly pour ¼ cup of milk. Whisk continuously to incorporate the roux (flour mixture) with the milk.

When you see the flour is well blended with milk & no lumps appear, pour the rest of the milk and mix well.

Simmer this on a low to medium heat until the sauce turns thick & coats the back of a spoon. Check the pictures in the step-by-step section.

Add cheese if using and gently stir until the mixture reaches a thick creamy sauce consistency. Do not overheat after adding cheese. Turn off the heat.

Next add oregano and ground pepper.

Taste test and add more salt if needed along with veggies & cooked pasta.

Mix well to coat the pasta with the creamy white sauce.

If the sauce is too thick, you may add 2 tbsps of reserved hot pasta cooked stock to loosen the thick sauce.

Sprinkle red chili flakes. Serve white sauce pasta immediately as the sauce thickens even more as it cools.