Description

This Homemade Spaghettios recipe offers a comforting and nostalgic dish made from scratch with a rich tomato sauce and small pasta rings. Featuring easy-to-find ingredients and a creamy, flavorful sauce, it can be customized with added protein options like cooked lentils or vegan meat crumbles. Perfect as a quick, hearty meal that brings warmth and satisfaction without the preservatives of store-bought versions.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1/4 cup finely diced onion
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 cup water
2 tablespoons tomato paste
1 tablespoon nutritional yeast (optional, for cheesy flavor)
1/2 teaspoon salt
1/4 teaspoon sugar (optional, to taste)
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 cup unsweetened dairy-free milk or cream
1 cup small pasta rings (or ditalini)

Optional Protein Add-ins

1/2 cup cooked lentils or vegan meat crumbles

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Instructions

Heat and sauté aromatics: In a medium pot, warm the olive oil over medium heat. Add the finely diced onion and cook for 2-3 minutes until it softens. Then add the minced garlic and sauté for an additional 30 seconds to release its aroma.
Combine base ingredients: Stir in the tomato sauce, water, tomato paste, nutritional yeast (if using), salt, sugar (optional), onion powder, and garlic powder. Bring this mixture to a gentle simmer to blend the flavors.
Cook the pasta: Add the small pasta rings into the simmering pot and stir to mix everything evenly. Leave the pot uncovered and simmer, stirring occasionally, for about 10-12 minutes or until the pasta is tender and the sauce has thickened to a nice consistency.
Add creaminess: Stir in the unsweetened dairy-free milk or cream to make the sauce richer and creamier, enhancing the texture and flavor of the dish.
Incorporate optional protein: If desired, fold in cooked lentils or vegan meat crumbles and heat through to add extra nutritional value and substance.
Adjust seasoning and serve: Taste the dish and adjust salt or other seasonings as needed. Serve warm for comforting, homemade Spaghettios.

Notes

Using nutritional yeast adds a cheesy flavor without dairy, making this recipe vegan-friendly.
Small pasta rings or ditalini work best to mimic traditional Spaghettios texture.
You can substitute water with vegetable broth for more depth of flavor.
The optional sugar helps balance the acidity of the tomato sauce but can be omitted.
For a creamier version, use full-fat canned coconut milk or any preferred non-dairy cream.
Adding cooked lentils or vegan crumbles boosts protein and makes the meal more filling.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.