Squash and Mushroom Pasta with Goat Cheese Bechameal

1 lb pasta
1 yellow squash
1 zucchini
1 lb baby bella mushrooms
1 bunch scallions
1 spring rosemary
garlicks to taste
2 bay leaves
2 cups milk
2 tbs flour
whole peppercorns to taste
salt to tast
2 oz goat cheese

Boil water for pasta. Warm 1.5 cups of milk in a pan with the bay leaves, peppercorns, salt, garlic cloves and rosemary placed into a large tea strainer until steaming. Milk remaining half cup of milk with flour and pour slowly into pan while stirring. Remove tea strainer and simmer until thickened. Meanwhile cut vegetables and scallions and garlic. Begin cooking pasta. Saute veggies in cast iron skillet until cooked but crunchy. Add goat cheese to sauce and stir until creamy. Once pasta is done cooking, add goat cheese sauce to veggies and mix well. Serve with fresh parmesean cheese if desired.