For The Kid In You- Homemade Spaghetti O’s

Spaghetti O’s are totally one of my guilty pleasures. When I was pregnant, I lusted after that cheesy orange goodness like most pregnant women lust after a Bill Knapp’s chocolate cake (anyone from Michigan remember those?). Although I opted for the Trader Joe’s Organic O’s in order to make myself feel better, I wanted a fresh option to feed to my toddler.

Cue a super easy recipe that tastes almost better than the real thing.

Homemade Spaghetti O’s


  • 1


    tablespoon

    extra-virgin olive oil


  • 1/2

    onion, chopped


  • 1

    carrot, chopped


  • 32


    ounce
    vegetable broth


  • 28


    ounce

    can crushed tomatoes


  • 4


    tablespoons

    butter, softened


  • 1/2
    pound pasta- I used little O’s, but you can use crushed up whole wheat or veggie pasta like rotini

  • Salt and pepper to taste
  1. Heat EVOO over medium heat in a large pot, then add onion and carrot. Cook to soften about 5-7 min- the onion cooked faster than the carrot for me, so next time I would add the carrot first. 
  2.  Add vegetable broth and tomatoes; cover and bring to boil.
  3. Drop in the butter and puree with an immersion blender until smooth (if you don’t have this amazing little tool, I am guessing you could put the concoction into a regular blender but not sure how the heat would treat it).
  4. Dump in the pasta and cook until al dente, basically according to package directions.
  5. Season with salt & pepper and add a cup or two of water to thin it down. The pasta will continue to absorb water.

If you wanted to kick up the healthy factor, I imagine adding extra veggies like cooked spinach before blending would work.

Enjoy!

Note: This recipe is adapted from Rachael Ray’s Tomato Alphabet Soup

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