Homemade Spaghettios
Your childhood fav, all grown up. Tbh I didn’t eat spaghettios as a child but I was always lowkey jealous of the kids who did. Note that the meatballs in this recipe are optional, so feel free to leave them out if you want!
Prep Time: 5ish min
Cook Time: 20ish min
Yield: 4ish servings
Ingredients
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 tbsp fresh oregano
1/2 tbsp fresh thyme
5 tbsp tomato paste
1/2 lb anelli pasta
4 cups vegetable broth
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
As many mini meatballs as you want (The meatballs are totally optional. I used this recipe for Eggplant Meatballs and made them mini! Feel free to use real meatballs, frozen plant-based meatballs, or leave them out completely.)
Parmesan cheese for serving
Instructions
Prepare your mini meatballs according to the package instructions and set aside. I baked mine using this recipe for vegetarian eggplant meatballs. The meatballs are optional for this recipe and you don’t have to add them if you don’t want to.
Heat the olive oil in a large pot over medium/low heat. Once the oil is hot, add the minced garlic, red pepper flakes, fresh oregano, and fresh thyme. Cook for a couple of minutes until the garlic is fragrant. Add the tomato paste and cook for about 5 minutes until the tomato paste has caramelized and darkened in color.
Add the pasta, vegetable broth, and spices. Stir to break up the tomato paste.
Cook for about 15 minutes (or until the pasta is al dente), stirring often to make sure nothing sticks to the bottom of the pan. The sauce will thicken as the pasta cooks.
Add in the cooked mini meatballs and stir until everything is well combined.
Portion into bowls, top with parmesan cheese, and enjoy.