Spaghetti Squash Cacio E Pepe Recipe

This recipe is excerpted from the cookbook The Meals That Loves You Once more by Ilana Muhlstein MS, RDN. Photos by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

Cacio E Pepe is a primary pasta dish from Rome, and since it’s traditionally made with pasta and pretty a bit little bit of cheese, it’s typically a calorie-laden dish. For a lower-calorie, lower-fat mannequin of this beloved dish, do that Spaghetti Squash Cacio E Pepe recipe instead.

You’ll Need

• 6 cups (1,420 ml) cooked spaghetti squash
• ¼-½ cup (60-120 ml) aquafaba, the reserved liquid from a can of chickpeas or a cornstarch slurry made by mixing 4 tbsp of chilly water with tbsp of cornstarch. See discover on the bottom of the online web page
• ¼ cup (50 g) parmesan cheese, grated
• ½ tsp. (1 g) black pepper

Recommendations on the right way to Make It

1. Toast black pepper in an enormous saucepan over low to medium heat for 1 to 2 minutes, or until fragrant.
2. Add parmesan cheese and aquafaba or cornstarch slurry to the massive saucepan and stir vigorously until correctly blended.
3. As quickly as evenly blended proper right into a thick sauce, add in your spaghetti squash.
4. Stir consistently until it’s evenly blended.
5. Garnish with modern basil (elective).

One discover

Liquid from the can of chickpeas is known as “aquafaba.” It is one other thickener for the sauce on account of we’re not using pasta water. It may prevent and retailer the chickpeas in order so as to add to a salad or use them to make the shakshuka or hummus recipes, which could possibly be current in The Meals That Loves You Once more.6254a4d1642c605c54bf1cab17d50f1e

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Ilana Muhlstein, MS, RDN