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


    extra-virgin olive oil

  • 1/2

    onion, chopped

  • 1

    carrot, chopped

  • 32

    vegetable broth

  • 28


    can crushed tomatoes

  • 4


    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.


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