To begin making the Roasted Vegetable Pasta In Creamy White Sauce, keep a saucepan filled with water over a medium heat.

Drop in the Archana's Kitchen Quinoa Penne Pasta and a pinch of salt and leave it to boil. Boil the pasta till it gets cooked until you get a biting consistency which is the al dente consistency

Strain the water from the cooked penne pasta and rinse it under cold water. Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.

In a small bowl dissolve the a little milk and corn flour and mix to ensure there are no lumps. Keep aside.

In a sauce pan; add the remaining milk, cream cheese and corn flour mixture, along with a little salt, pepper and mixed herbs. Keep stirring continuously until the sauce is cooked and thickens.

Heat a sauce pan with oil, add chopped carrot and zucchini and roast them till the vegetables get cooked and become soft. Stir in the cooked white sauce and the pasta and toss together for 3 to 4 minutes until you get a creamy white sauce pasta.

Check for salt and adjust it according to your palate.

Once done, stir in the roughly torn basil leaves and chilli flakes for added taste.

Serve the Roasted Vegetable Pasta In Creamy White Sauce with a slice of garlic bread and a glass of sangria to enjoy your blissful Sunday dinner.