We’re bringing a healthy and nutritious twist on a nostalgic favourite – GOLDEN SPAGHETTIOS. This dish is packed with delicious roasted vegetables, fresh basil, and the sauce is so luxuriously creamy (without using any cream). 

Getting vegetables in for my toddler has been a struggle this month so when these tomatoes and zucchini made an appearance in the garden I knew I wanted to make a dish with them. The dish is a surefire hit for kids and adults alike (my husband devoured it as well). 

Why You’ll Love Golden Spaghettios:

• This recipe is loaded with fresh vegetables like tomatoes, zucchini, red bell pepper, and garlic, making it a healthy choice for a comforting meal.
• Kids will love the fun pasta shapes and the creamy, flavourful sauce, while adults will appreciate the depth of flavor from the roasted vegetables.
• With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights.
• You can easily customize this dish with different vegetables or add proteins like chicken or sausage for a heartier meal.
• Say goodbye to canned pasta and enjoy the fresh, homemade taste of this golden, comforting sauce.

How to Make Golden Spaghettios:

Step One:

Preheat the oven to 425 degrees.

Step Two:

On a large baking sheet add the tomatoes, chopped zucchini, red bell pepper, onion and whole garlic cloves. Drizzle with olive oil to cover and then season with salt, pepper, onion powder and garlic powder. Mix to make sure everything is coated. Roast for about 30 minutes, or until lightly golden.

Step Three:

Meanwhile, boil some water, heavily salt and add the small pasta (I’m using Anelli Siciliani) but you can use any small pasta shape of your choice. Cook until desired tenderness and drain, reserving a cup of the pasta water for later. I like to drizzle with a little bit of olive oil and stir so it doesn’t stick together.

Step Four:

Once the vegetables are nice and roasted, add to a blender with the pasta water and torn basil. Blend until smooth and then add vegetable or chicken stock until you reach your desired consistency. I like using about half of a cup. Finish with some lemon juice and adjust the salt and pepper levels as needed.

Step Five:

Add the golden sauce to the pasta and stir to combine. Finish with parmesan and more basil.

How to Store Golden Spaghettios:

To store any leftovers, allow the pasta to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to maintain the creamy consistency of the sauce.

Substitutions for Golden Spaghettios:

• Tomatoes: You can use canned tomatoes if fresh ones are not available.
• Zucchini: Swap zucchini with other vegetables like eggplant or squash.
• Pasta: Any small pasta shape will work, such as elbow macaroni, ditalini, or small shells.
• Broth: Use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
• Cheese: Try Pecorino Romano or a dairy-free cheese alternative if you prefer.

Make it Without an Oven:

If you don’t have an oven, you can sauté the vegetables in a large skillet over medium-high heat until they are soft and slightly caramelized. Then follow the same steps to blend and combine the sauce with the pasta.

If You Liked This Dish You May Also Like:

Hidden Vegetable Alphabet Soup

Creamy Tuscan Tortellini Soup

One Pot Creamy Tomato Orzo

Creamy Tuscan Pasta

Spring Pea Pasta

Lemon Chicken Florentine Meatballs with Couscous

As always, if you try this recipe out please tag me on social! Nothing makes me happier than seeing you make these recipes <3