Better-For-You Homemade Spaghetti-Os

Name: Better-For-You Homemade Spaghetti-Os
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: For the roasted veggie sauce:; 1 sweet yellow onion, sliced; 1 large red bell pepper, halved and seeds removed; 1 medium zucchini, halved lengthwise and sliced; 2 tablespoons olive oil, divided; ½ teaspoon kosher salt; freshly ground black pepper; 1 head garlic; ½ cup low-sodium chicken broth (or vegetable broth); For the pasta:; 1 to 2 tablespoons olive oil; ¼ cup tomato paste; ½ teaspoon red pepper flakes (optional)*; 1 teaspoon sweet paprika; 1 teaspoon dried oregano; 1 teaspoon Italian seasoning; 1/2 cup heavy cream or light or full fat coconut milk (from the can); 3 1/2 cups low-sodium chicken broth (or sub vegetable broth), plus more as necessary; ½ teaspoon kosher salt, plus more to taste; 2 cups Anelli pasta (or sub another short pasta such as dilitani); Optional: 1 tablespoon sugar, to make it taste more like spaghetti-os!; ½ cup (about 2 ounces) grated parmesan cheese; TO GARNISH:; Fresh julienned basil; Extra grated parm; Extra red pepper flakes

User Reviews

5.0

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
368 kcal
Course
Lunch, Dinner
Cuisine
American, Vegan

Better-For-You Homemade Spaghetti-Os

Kira Tran

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Easy and delicious homemade spaghetti-os made with a silky roasted vegetable sauce, tender pasta, and plenty of parmesan cheese. These better-for-you spaghetti-os are packed with nutrients thanks to the sneaky veggie sauce and make the perfect weeknight dinner that kiddos and adults will love!

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Ingredients

Servings

For the roasted veggie sauce:
1 sweet yellow onion, sliced
1 large red bell pepper, halved and seeds removed
1 medium zucchini, halved lengthwise and sliced
2 tablespoons olive oil, divided
½ teaspoon kosher salt
freshly ground black pepper
1 head garlic
½ cup low-sodium chicken broth (or vegetable broth)
For the pasta:
1 to 2 tablespoons olive oil
¼ cup tomato paste
½ teaspoon red pepper flakes (optional)*
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1/2 cup heavy cream or light or full fat coconut milk (from the can)
3 1/2 cups low-sodium chicken broth (or sub vegetable broth), plus more as necessary
½ teaspoon kosher salt, plus more to taste
2 cups Anelli pasta (or sub another short pasta such as dilitani)
Optional: 1 tablespoon sugar, to make it taste more like spaghetti-os!
½ cup (about 2 ounces) grated parmesan cheese
TO GARNISH:
Fresh julienned basil
Extra grated parm
Extra red pepper flakes

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Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Roast the veggies: Add the onion and red bell pepper and zucchini (if using) to the sheet pan, drizzle with 1 to 2 tablespoons of olive oil and season generously with salt and pepper; toss to combine. For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed. Place garlic in a medium piece of foil and drizzle the top of the garlic with 1 tablespoon olive oil, then loosely wrap in the foil and place on the pan with the veggies. Roast veggies and garlic for 30-35 minutes, flipping halfway through, until veggies are nice and golden, tender and caramelized. This and step 2 can be done a day or two ahead of time if you'd like!
Blend the sauce: After the veggies are done cooking, allow them to cool on the baking sheet for 5 minutes, then transfer to a high powered blender. For the garlic: discard the foil around the garlic. Use your hands to squeeze the roasted garlic from the skin into the blender with the veggies. Add ½ cup of broth then blend on medium high speed until completely smooth. Set aside.
Cook the pasta: Place a large skillet over medium heat and add in 1 to 2 tablespoons of olive oil. Once oil is warm, stir in the tomato paste, red pepper flakes, paprika, Italian seasoning and oregano for 1 minute until it turns a deep red/brown color and toasts. This will eliminate any acidic taste and caramelize the sugars in the tomato sauce to deepen the flavors. Next, stir in the broth, heavy cream (or coconut milk), roasted veggie sauce, and salt until well combined. Lastly stir in the pasta and bring to a simmer; you’ll cook UNCOVERED, stirring frequently until the pasta is nice and tender, about 12 to 16 minutes and most of the liquid (but not all!) is absorbed. If the pasta absorbs too much liquid, you can add a splash or two of extra broth. You’ll want a little bit of liquid left to make the sauce nice and creamy. Remember you don’t need to have this over a roaring boil, just a gentle simmer. Also, be sure to stir frequently to prevent pasta from sticking to the bottom of the pan!
Add cheese and serve: Lastly stir in ½ cup parmesan cheese, then taste and add more salt if necessary. If you want these to taste sweeter like spaghetti-o’s stir in a tablespoon of sugar. Garnish with fresh basil, a little extra parm on top and extra red pepper flakes, if desired.

Notes

*I'd recommend omitting the red pepper flakes if serving to kiddos or anyone sensitive to spice.
Feel free to serve these with grilled italian chicken sausage or meatballs if you want a protein-packed dinner: I love my mini pesto meatballs (which could be made in this same pan and then set aside for later.) or my Greek turkey meatballs.

Nutrition Information

Show Details

Serving 1serving (based on 6) Calories 368cal (18%) Carbohydrates 41.3g (14%) Protein 12.6g (25%) Fat 18.1g (28%) Saturated Fat 7g (35%) Fiber 2.9g (12%) Sugar 4.5g (9%)