Better-For-You Homemade Spaghetti-Os
User Reviews
5
Better-For-You Homemade Spaghetti-Os
Description
This recipe starts by roasting sliced yellow onion, halved red bell pepper, zucchini, and a garlic head until caramelized and tender, along with olive oil, salt, and pepper. Roasting develops sweetness and depth in the vegetables. After cooling, the veggies and roasted garlic are blended with chicken or vegetable broth, tomato paste, and seasonings including paprika, Italian seasoning, oregano, and optional crushed red pepper flakes. The sauce is simmered with heavy cream added for richness, then combined with Anelli pasta for a satisfying texture.
The final dish balances the natural sweetness of roasted vegetables with the acidity of tomato paste and brightness from herbs and spices. The creamy element softens the sauce and helps coat the ring-shaped pasta well. The pasta has a tender but slightly firm bite, which complements the smooth roasted veggie tomato sauce. This dish can serve as a nutritious, homemade alternative to pre-packaged canned pasta meals.
Serving suggestions include garnishing with fresh julienned basil, extra grated Parmesan cheese, and crushed red pepper flakes to taste. The recipe mentions it works well with added protein such as grilled Italian chicken sausage or meatballs for a complete meal.
For less spice, omit the red pepper flakes especially for children or those sensitive to heat. The roasted veggies and sauce can be prepared a day or two ahead to streamline dinner preparation. Leftovers reheat well.
Ingredients
- For the roasted veggie sauce:
- 1 sweet yellow onion sliced
- 1 red bell pepper large, halved and seeds removed
- 1 medium zucchini halved lengthwise and sliced
- 2 tablespoons olive oil divided
- ½ teaspoon kosher salt
- black pepper freshly ground
- 1 garlic head
- ½ cup chicken broth low-sodium, or vegetable broth
- For the pasta:
- 1 to 2 tablespoons olive oil
- ¼ cup tomato paste
- ½ teaspoon crushed red pepper flakes optional
- 1 teaspoon paprika sweet
- 1 teaspoon oregano dried
- 1 teaspoon Italian seasoning
- 1/2 cup heavy cream or light or full fat coconut milk (from the can
- 3 1/2 cups chicken broth low-sodium, 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
- sugar optional, 1 tablespoon, to make it taste more like spaghetti-os!
- ½ cup Parmesan Cheese about 2 ounces, grated
- TO GARNISH:
- basil fresh, julienned
- Parmesan Cheese extra, grated
- crushed red pepper flakes extra
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
- Omit crushed red pepper flakes to reduce spice, especially when serving children or sensitive eaters.
- Roasted vegetables and sauce can be prepared in advance to save time on the day of serving.
- Consider pairing with grilled Italian chicken sausage or meatballs for added protein and a heartier meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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