Golden Spaghettios

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). 

golden spaghettios

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.
tomatoes, bell pepper, garlic, onion, basil, and zucchini

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.

chopped vegetables ready to be roasted

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.

roasted vegetables

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.

spaghettios mixed with the golden vegetable sauce

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.

golden spaghettios

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.
golden spaghettios

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.

golden spaghettios

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

golden spaghettios

Golden Spaghettios

A healthy and delicious twist on a classic favourite.
Prep Time 15 minutes
Cook Time 30 minutes
Serves 4 people

Ingredients
  

  • 5-6 medium tomatoes could also do 3-4 large tomatoes or a big handful of cherry tomatoes
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 red bell pepper
  • 1 yellow onion
  • 7 garlic cloves
  • Olive oil
  • Salt & pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 lb pasta
  • Basil
  • Lemon juice
  • ½-1 cup broth as needed
  • Parmesan

Instructions
 

  • Preheat the oven to 425 degrees.
  • 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.
  • 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.
  • 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.
  • Add the golden sauce to the pasta and stir to combine. Finish with parmesan and more basil.

Leave A Comment

  1. Miranda June 21, 2024 at 2:14 pm - Reply

    5 stars
    This was fantastic! I didn’t have bell peppers so I used carrots and the result was very low acidic! Almost reminded me of an alla vodka sauce!

    • Brita June 24, 2024 at 12:33 pm - Reply

      oooo love that idea!

  2. Eleni June 26, 2024 at 1:15 pm - Reply

    5 stars
    Very yummy and easy to follow recipe! Would it be possible to freeze the leftovers?

  3. Samantha July 7, 2024 at 8:47 pm - Reply

    5 stars
    I made this after being inspired by the TikTok video, and the more I ate it, the more I enjoyed the sauce flavor! It’s pretty darn close to “spaghettios” (obviously not exactly). Came together super quickly (a great weeknight recipe), and I added vegan mini meatballs as well for some extra protein which was so yummy and nostalgic. I would love to try it again and add some nutritional yeast too!

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