Spaghettios are a childhood classic and favorite. I grew up on the Campbells version and now my kids eat the Annie’s Organic variety. But my third kid is allergic to dairy and so a vegan version was on my list of to-dos. I find it funny that canned versions even contain cheese since I don’t think the flavor of the cheese is even noticeable. Perhaps it’s more of a thickening agent. My version uses tomato paste to give it that thick, sweet consistency we know and love.
The ingredients for this recipe are straight-forward and arguably, even good for you. I found organic whole wheat letter pasta which made eating the dish even more fun for the kids than plain ‘ol “O’s.”
Here’s what you’ll need:
- about 4.5 oz of pasta (I used half of a 9.25 oz box)
- two 6-oz cans of tomate paste
- 1 tbsp brown rice syrup
- 1/2 tsp salt
- 1/2 tsp garlic powder
Cook the pasta per the instructions on the box, drain, rinse and set aside.
In a large saucepan, combine the tomato paste brown rice syrup, salt and garlic powder and mix well. Bring to a boil and then reduce to a simmer. Add in the drained pasta and stir to combine evenly. It’s as simple, organic and healthy as that!