Healthy Spaghetti O's Recipe | Ambitious Kitchen

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment.
2. Roast the vegetables: spread the sliced onion, red bell pepper and zucchini on the sheet, drizzle with 1 to 2 tablespoons olive oil, season generously with salt and pepper, and toss. Peel the outer papery layers from the garlic head, leave the clove skins on, and cut about ¼ inch off the top to expose the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon olive oil, wrap loosel
3. Roast for 30 to 35 minutes, flipping the vegetables halfway, until golden, tender and caramelized.
4. Cool the vegetables on the sheet for 5 minutes, then transfer to a high-powered blender. Unwrap the garlic and squeeze the soft cloves into the blender. Add ½ cup broth and blend on medium-high until completely smooth.
5. Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Stir in the tomato paste, red pepper flakes (if using), paprika, Italian seasoning and dried oregano and cook for 1 minute until deep red-brown and toasted.
6. Stir in the remaining broth (3½ cups), the heavy cream or coconut milk, the blended vegetable sauce and ½ teaspoon salt until combined.
7. Stir in the pasta and bring to a gentle simmer, uncovered, stirring often for 12 to 16 minutes until the pasta is tender and most, but not all, of the liquid is absorbed. Add a splash or two of extra broth if it absorbs too much.
8. Stir in ½ cup parmesan, then taste and add salt as needed. Stir in 1 tablespoon sugar if you want it sweeter. Serve garnished with basil, extra parmesan and red pepper flakes if desired.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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