27 Oct Homemade Alphaghetti
Posted at 03:20h
I used to love Alphaghetti as a kid! I was telling one of my kids about if when we were food shopping and of course he wanted to try it. Later that day when I was preparing it for him, I took a look at the ingredients and thought this can’t be that hard to make. So I gave it a try. I swapped out the added table sugar for carrots – this gave the pasta sweetness but with a vitamin and fibre boost. I used fresh onion and garlic in place of the powder versions, replaced the water for vegetable broth and I used olive oil instead of refined soybean oil. I skipped the modified corn starch and other non-food ingredients- because and It was pretty good and approved by my 3 biggest critics! It’s an easy recipe and great for school lunches during the cooler months. Just warm it up in the morning and transfer to a thermos.
A childhood classic with some wholesome twists
Place a medium-sized saucepan on medium-high heat on the stove. Add in olive oil. Once olive oil is warm add in onions and garlic. Sauté until onions are translucent about 3-5 min.
Add in chopped carrots and mix, add in the crushed tomato and vegetable broth. Cover and let the sauce come to a boil.
In the meantime, cook pasta according to package instructions. Once done, drain set aside.
Once the sauce has reached a boil, turn the heat on low. Stir in Worcestershire sauce and black pepper let mix for a few mins then turn the stove off.
Use an immersion blender to reach a smooth consistency. Or transfer to a powerful blender - I used my Vitamix.
Return sauce back to the saucepan and stir in cooked pasta.
Taste and adjust seasoning as needed serve with grated Parmesan if you want and Enjoy!
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