3-4 largecarrots chopped into small cubes. you will need enough to make up 1 cup
Heat up butter in a wok or pot, then sauté the onions and minced garlic for about 40 secs.
Add 2 cups of milk , 3 cups of chicken stock and 2 teaspoons bouillon powder. Stir and allow to warm up.
Add the spaghetti and stir. STIR continuously to prevent pasta from sticking to each other and to prevent burning. Continue cooking pasta without covering the pot.
Cook till almost all the moisture is absorbed. check for doneness. if pasta is not cooked through, add the remaining 1 cup of water/chicken stock then add the chopped vegetables. ( I find that most times I need to use up all the the 6 cups of liquid required)
Stir, taste for seasoning and adjust accordingly.
Watch Pot Closely, because you are cooking without the pot covered, the liquid gets absorbed fast.
Some Pasta brands cook faster than others, to avoid getting a soggy dish, start with 5 cups of liquid ( 2 cups of milk + 3 cups of chicken stock) then add the remaining 1 cup if needed. I find that I use all 6 cups of liquid most of the time. But it's better to err on the side of caution.
Don't let all the moisture dry out while cooking, the added moisture helps the creaminess of this dish.
If you want a coconut version of this recipe, swap the milk with coconut milk.
For added deliciousness and decadence, you can add some cheese either cheddar or parmesan. I was tempted to do that. but if I did, that won't be mom's recipe anymore would it? so I decided to stick to that ?
You can use frozen mixed veggies but remember to thaw them and you will need about 11/2 cup for this recipe.