Begin by bringing a large pot of salted water to a rolling boil. Add your choice of penne or fusilli pasta, cooking until al dente, about 8-10 minutes. Once cooked, reserve 1 cup of the starchy pasta water for later use, then drain the rest and set the pasta aside in a large bowl.

In a deep skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and diced onions, sautéing for about 2-3 minutes until fragrant and the onions become translucent.

To the skillet, add sliced mushrooms, bell pepper, broccoli florets, and sweet corn. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.

Push the vegetables to one side of the skillet and add 2 tablespoons of butter to the empty space. Allow it to melt over medium heat before whisking in 2 tablespoons of all-purpose flour, creating a roux.

Gradually pour in 2 cups of whole milk while whisking continuously. Keep stirring for about 5 minutes as the mixture thickens.

Once the sauce has thickened, remove the skillet from heat and stir in ½ cup of heavy cream, 1 cup of shredded mozzarella cheese, and ½ cup of grated Parmesan cheese.

Return your sautéed vegetable mixture into the creamy sauce, gently folding them in to combine. Then add the drained pasta and toss everything together.

If the sauce appears too thick, gradually add some reserved pasta water until you reach your desired consistency. Taste and season with salt and freshly cracked black pepper.

Finally, garnish your dish with freshly chopped parsley and additional grated Parmesan if desired. Serve hot and enjoy.