We love to have creamy spaghetti every once in a while and it taste good with some vegetables thrown in for the health factor. After some non stop rice, dal, roti, idlis and dosas, Spaghetti is welcomed heartily in my house.
My quick version for a hungry school kid after school fix!
1 packet dry spaghetti
Bring a large pot of salted water to a boil, add the spaghetti and cook for 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain well.
While the spaghettii cooking, prepare the white creamy sauce.
2 1/2 cups milk (or 1 cup heavy cream)
2 tbsp all purpose flour
2 tbsp butter
1 tbsp olive oil
4-5 garlic cloves, peeled and crushed or garlic powder
½ cup grated cheese , parmesan or mozzarella..
1 tsp dry Italian dry herb mix
Pinch of crushed black pepper
Red chilli flakes to taste
Fresh basil , parsley sprigs, or spring onion greens
Salt to taste
1 cup of chopped carrots, some green peas. ( cooked till softened ).
In a pan heat the butter,olive oil, add the crushed garlic, saute, add the flour, milk and keep sauteing,add the herb mix, salt,chili flakes, pepper ,and let it come to a boil, add the cheese and cook for a minute, the sauce will thicken, add more milk to thin it if necessary, adjust salt.
Pour this creamy sauce over the cooked veggies, let it absorb the flavors well, then pour the thickened sauce over the cooked spaghetti. Stir well to mix the veggies and the spaghetti. Adjust the consistency of sauce if necessary.
Serve by sprinkling more chilli flakes and pepper if preferred..
Garnish with basil or sprigs of parsley or spring onion greens.