Steam or microwave the vegetables until just tender and brightly coloured, taking care not to overcook.
Put cornflour in a small bowl and gradually add 1/3 cup evaporated milk, stirring until smooth.
Add remaining evaporated milk to a small saucepan, and crumble in the stock cubes.
Add cornflour mixture to the saucepan, and stir over medium heat until the mixture boils and thickens.
When the pasta is cooked, drain and serve with sauce, topped with the vegetables and a sprinkle of Parmesan cheese.
Garnish with chopped flat-leaf parsley, if desired.
HINT: This recipe is best served immediately. Increase protein by cutting 2 skinless chicken breast fillets into thin strips, then panfry for 5 minutes. Add the chicken to the pasta with the vegetables