Homemade Alphaghetti

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. 

Print Recipe
Homemade Alphaghetti
A childhood classic with some wholesome twists
Prep Time 15 minutes
Cook Time 15-20 minutes
Servings
servings
Prep Time 15 minutes
Cook Time 15-20 minutes
Servings
servings
Instructions
  1. 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.
  2. Add in chopped carrots and mix, add in the crushed tomato and vegetable broth. Cover and let the sauce come to a boil.
  3. In the meantime, cook pasta according to package instructions. Once done, drain set aside.
  4. 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.
  5. Use an immersion blender to reach a smooth consistency. Or transfer to a powerful blender - I used my Vitamix.
  6. Return sauce back to the saucepan and stir in cooked pasta.
  7. Taste and adjust seasoning as needed serve with grated Parmesan if you want and Enjoy!
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